Codfish a la Bonne Femme

Ingredients

• Rinse in cold water three slices of fresh codfish of 1 lb. each
• Peel one quart of potatoes
• put them in a saucepan with two quarts of cold water
• half a table-spoonful of salt
• four sprigs of parsley
• one clove stuck in an onion
• pour over, a little at a time, one pint of the water in which the fish has been cooked

Method

1. 1

   Boil potatoes with salt, parsley, and onion for twenty-five minutes.

2. 2

   Add codfish slices and cook slowly for six minutes.

3. 3

   Remove fish to a platter, drain potatoes, and keep warm.

4. 4

   Prepare gravy with flour and butter, add fish cooking water, season, and pour over fish and potatoes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 128. The excerpt below is the record exactly as published.

Codfish a la Bonne Femme. — Rinse in cold water three slices of fresh codfish of I lb. each. Peel one quart of potatoes, wash them, put them in a saucepan with two quarts of cold water, half a table-spoonful of salt, four sprigs of parsley, one clove stuck in an onion. Boil twenty-five minutes, then add the slices of codfish. Cook slowly six minutes, remove the codfish to a hot platter, drain the potatoes, and keep them warm. Re- move all bones and skin from the fish, dress it on another clean, warm platter, place the potatoes around it, and have this gravy prepared and poured over the fish and potatoes : Put in a small saucepan one heaping table-spoonful of sifted flour, one of fresh butter; stir over the fire three minutes; do not let it brown. Pour over, a little at a time, one pint of the water in which the fish has been cooked

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