Codfish Baked

Ingredients

• a small-sized fresh codfish
• 2 sliced onions
• 1/2 bunch parsley
• the juice of 1 lemon
• 2 sprigs of thyme
• 1 clove of garlic
• 2 ounces of butter
• 2 ounces of bread
• 1 pound fine-chopped fresh codfish
• 1 teaspoonful seasoning salt
• 1 even teaspoonful thyme
• 1 egg

Method

1. 1

   Clean and season codfish, let it marinate for 2 hours.

2. 2

   Melt butter, cook onion, add soaked bread to form a paste.

3. 3

   Mix with chopped codfish, seasoning salt, thyme, and egg.

4. 4

   Fill fish with forcemeat, sew up.

5. 5

   Place in a baking pan with larding pork, bake until done, basting occasionally.

6. 6

   Serve with mustard or Hollandaise sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 121. The excerpt below is the record exactly as published.

odfish, Baked. — Procure a small-sized fresh codfish ; clean, wash, and season it with salt and pepper ; place in a covered dish or kettle, add 2 sliced onions, Y^ bunch parsley, the juice of 1 lemon, 2 sprigs of thyme, and 1 clove of garlic ; cover and let it lay 2 hours. In the meantime melt 2 ounces of butter in a saucepan, add 1 fine-chopped onion ; cook 5 minutes ; then add 2 ounces of bread, previously soaked and pressed out in cold water, stir until the bread has formed into a smooth paste ; remove from fire, and when cold mix with 1 pound fine-chopped fresh codfish ; add 1 tea- spoonful seasoning salt, 1 even teaspoonful thyme, and 1 egg

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