Cod Chowder

Ingredients

• a small fresh Cod
• a layer of thin slices of fat pork
• a layer of sliced onions
• about 1qt. of water
• salt to taste
• pepper to taste

Method

1. 1

   Bone and clean Cod, cut into thin slices.

2. 2

   Layer pork, onions, Cod, and biscuits in a stewpan.

3. 3

   Season, fill with water, seal with paste, and cook over a slow fire for four hours.

4. 4

   Skim, turn onto a hot dish, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 421. The excerpt below is the record exactly as published.

salt to taste ; stir the whole on the fire until cooked, and then add 1 gill of thick brown sauce. Having covered the Cod with this, sprinkle over it some breadcrumbs previously browned in a saute-pan, and put it in the oven for three- quarters-of-an-hour ; then take the Cod from the pan and put it on the dish on which you are about to serve it. Add f pint of good fish stock, bring to the boil, strain into a sauceboat, and serve with the Cod. Cod au Gratin with Cream. — (1) Take the tail piece of a fresh Cod, clean and score it, and boil in salted water, with a little parsley. When it is quite done, drain it, wipe it with a napkin, open down the back, and remove all the bones, breaking the meat into pieces. Place these pieces in layers on a gratin-dish, and between the layers put a little bechamel sauce slightly reduced with cream but still pretty thick, and finished at the time with a piece of butter and a little grated nutmeg. Sprinkle a few breadcrumbs or grated Parmesan on the top layer, and brown it, either with a salamander or by putting it into the oven for a few minutes. (2) Put loz. each of butter and flour into a saucepan, stir over the fire until well mixed, add 1 teacupful of milk, and boil for a few minutes ; add a little cayenne, nutmeg, and pepper, and J teaspoonful of salt, and boil up again ; lastly adding the yolks of two eggs, one at a time, stirring vigorously as each one is added. Have ready lib. of Cod’s-flesh picked in flakes, put this into the pan, and toss frequently until it is quite hot. Turn the whole out in a heap on a hot dish, sprinkle over about 3oz. of fried breadcrumbs, and serve. Cod Balls. — Remove the bone from a piece of fish, make the weight up to 6oz., soak it a little while in cold water, put it into a saucepan with water, and boil for half-an-hour. Look it well over when boiled in case of any small pieces of bone being left, and then pound it to a pulp. Boil lib. of potatoes, and when quite done and soft strain and mash them up with the fish, adding 1 table-spoonful of butter (melted) and one egg. Take out some of the fish, &c., make it into balls or flat pieces (having the hands well floured), throw these into a frying-pan with plenty of boiling fat, and fry till of a light brown colour. Cod Broiled as in Turkey. — Rub some slices of Cod over with salt and flour ; then grease a gridiron with olive oil, place the fish upon it, and set it over a moderate charcoal fire, turning it constantly till browned on both sides. Put a layer of finely-chopped onions and parsley at the bottom of a hot dish, and when the slices of fish are cooked lay them upon it. Garnish with cut lemons, and serve while very hot. Cod Cake. — Remove the skin and bone from a piece of fish weighing about lib., being careful not to break it up into too small pieces. Put 2oz. of butter in a stowpan ; when it is melted put in 1 teaspoonful of flour, set the pan on the fire, and stir it frequently for about three minutes ; then add a teacupful of milk, and salt, pepper, and nutmeg to taste, and keep the pan on the fire until it boils, then putting in the fish, stirring constantly. Cut two hard-boiled eggs into eight pieces each, put them in the sauce with lib. of finely- mashed potatoes, stir them all together, pile up on a dish, and put into the oven for a few minutes to brown ; or use a salamander. Garnish the dish with slices of hard- boiled eggs. Cod Chowder. — Bone and clean a small fresh Cod, and cut it into thin slices. Put a layer of thin slices of fat pork at the bottom of a stewpan, then a layer of sliced onions with a mixture of sweet herbs, and then some of the slices of Cod, which cover with a layer of biscuits. Nearly fill the stew- pan with alternate layers, season with salt and pepper, and pour in about lqt. of water

Cook this with the app: pantry check, scaling, and the assistant.