Codfish, Matelote of

Name: Codfish, Matelote of
Yield: 4 servings
Ingredients: Remove the bones from the fish; a dressing made of half a pint of oysters; a scant pint of bread-crumbs; a little pepper; two teaspoonfuls of butter; half an onion; an egg; half a table-spoonful of chopped parsley; Place slices of pork both under and over the fish; Boil the bones in a pint of water

From Harper's cook book encyclopædia, 1902

Serves 4

Add a bouquet of herbs in the corner of the baking pan.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 129. The excerpt below is the record exactly as published.

Codfish, Matelote of. — Remove the bones from the fish, and fill it with a dressing made of half a pint of oysters, a scant pint of bread-crumbs, a little pepper, two teaspoonfuls of butter, half an onion, an egg, and half a table-spoonful of chopped parsley. Place slices of pork both under and over the fish. Boil the bones in a pint of water

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