Cod Stuffed and Baked

Ingredients

• a cod
• some well-seasoned veal stuffing
• plenty of butter
• salt
• pepper
• two shalots
• a few mushrooms
• some parsley chopped fine
• half a bottle of white wine
• a gill of broth
• some fine raspings
• a little brown sauce
• half an ounce of anchovy butter
• a little cayenne
• the juice of a lemon

Method

1. 1

   Clean and stuff the cod, secure it, make incisions on both sides, place in a buttered baking dish, season, moisten with wine and broth.

2. 2

   Bake, basting every 10 minutes.

3. 3

   When nearly done, sprinkle with raspings, bake for another 10 minutes.

4. 4

   Draw out the string, serve with broth and sauce.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 80. The excerpt below is the record exactly as published.

COD STUFFED AND BAKED. Clean, trim, and stuff the inside of a cod with some well- seasoned veal stuffing, which secure by sewing up ; make several deep incisions on either side of the fish, and place it in a deep bakiug-dish, previously spread with plenty of butter ; season with salt, pepper, two shalots, a few mush- rooms and some parsley chopped fine ; moisten with half a bottle of white wine and a gill of broth. Set the fish in the oven to bake, and every ten minutes, or oftener, baste with its liquor. When the fish is nearly done sprinkle it over with some fine raspings, and put again in the oven for ten minutes. When the cod is baked draw the string out without tearing the flesh of the fish; put this on a hot dish with a little broth to detach the glaze from the bottom of and around the pan, pass the lot through a tammy sieve into a small stewpan, add a little brown sauce ; reduce the whole to a proper consistency ; add half an ounce of anchovy butter, a little cayenne, and the juice of a lemon

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