Codfish Cones

Ingredients

• enough salt codfish to measure two cups
• one cup of hot milk
• two level tablespoons of flour
• two level tablespoons of butter
• enough hot boiled potatoes to measure two cups
• brush with melted butter
• scatter fine bread crumbs over

Method

1. 1

   Pick enough salt codfish into shreds to measure two cups and let stand in cold water for two or more hours, then drain dry.

2. 2

   Make a sauce from one cup of hot milk, two level tablespoons each of flour and butter, and cook five minutes.

3. 3

   Mash and season enough hot boiled potatoes to measure two cups, add the sauce and the fish and beat well with a fork.

4. 4

   Shape in small cones, set on a butter pan, brush with melted butter and scatter fine bread crumbs over.

5. 5

   Set in oven to brown.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 7. The excerpt below is the record exactly as published.

CODFISH CONES— When it is not convenient to make and fry fish balls try this substitute. Pick enough salt codfish into shreds to measure two cups and let stand in cold water for two or more hours, then drain dry. Make a sauce from one cup of hot milk, two level tablespoons each of flour and butter, and cook five minutes. Mash and season enough hot boiled potatoes to measure two cups, add the sauce and the fish and beat well with a fork. Shape in small cones, set on a butter pan, brush with melted butter and scatter fine bread crumbs over. Set in oven to brown. CODFISH HASH— Take a cup of cooked cod, pick in pieces and soak in^cold water for twelve hours. Boil some potatoes and add them to the finely chopped fish, a little at a time. Put in a saucepan with some butter and stir. Let it cook gently. FINNAN HADDIE FISH CAKES— The finnan haddie par- boiled with an equal quantity of mashed potatoes, season with melted butter, salt and pepper, add a beaten egg, and mold into cakes. FISH, EAST INDIA STYLE— Peel two medium-sized onions, cut into thin slices. Put in a stewpan with a small lump of butter and fry until lightly browned. Pour over them some white stock, judging the quantity by that of the fish ; one ounce of butter, little curry powder, salt, lemon juice, a little sugar, and cayenne pepper. Boil the stock for fifteen or twenty minutes, then 'strain into a stewpan, skim and put in the fish, having it carefully prepared. Boil gently, without breaking the fish. Wash and boil half a cup of rice in water, and when cooked it should be dried and the grains unbroken. Turn the curry out on a hot dish, garnish with croutons of fried bread. Serve hot, with the rice in separate dish. FISH EN CASSEROLE— One of those earthen baking dishes with close-fitting cover of the same ware and fit for plac- ing on the table is especially useful for cooking fish. For in- stance, take two pounds of the thick part of cod or haddock, both FISH 19 of which are cheap fish. Take off the skin and lay in the casse- role. Make a sauce from two cups of milk heated, with a good slice of onion, a rounding tablespoon of minced parsley, a small piece of mace, a few gratings of the yellow rind of lemon, half a level teaspoon of salt, and a little white pepper. Cook in the top of a double boiler for twenty minutes. Heat one-quarter cup of butter in a saucepan, add three level tablespoons of flour, and cook smooth, turn on the hot milk after straining out the season- ings. Cook until thick and pour over the fish. Cover and bake half hour, then if the fish is done serve in the same dish with little finely minced parsley scattered over. LOUISIANA COD— Melt one-quarter cup of butter and let it begin to color, add two level tablespoons of flour

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