Escalloped Codfish with Cheese

Ingredients

• a pound of salted codfish
• a cup of milk
• a tablespoonful of butter
• two of prepared flour
• grated cheese thickly on top
• a raw egg

Method

1. 1

   Soak codfish, boil, pick into flakes, season, mix with heated milk and flour, pour into bake dish, top with cheese, and bake until brown.

As published

This recipe was extracted from The New century cook book (1899), page 19. The excerpt below is the record exactly as published.

a tablespoonful of butter and two of flour together, when the milk comes to a boil add the thickening, some chopped parsley and a very small piece of onion chopped fine; have some stale bread dried in the oven, roll and sift; then put a layer of salmon in baking dish, over that a part of the milk dressing, then bread crumbs until the dish is filled; finish off with bread crumbs, and bake a delicate brown. Elizabeth B. Clarke. Jellied Salmon. One can of salmon, six lemons, butter the size of an egg, salt and pepper to taste, one-fourth box of gelatine; soak the gelatine. Put butter, salt and pepper and juice of four lemons in saucepan; let it come to a boil; add the salmon, picked into small pieces, and boil again. Line a mold, bottom and sides, with the other two lemons, cut thin. Pour in the mixture and allow to set. When ready to use, turn out and garnish with slices of lemon. Mrs. H. B. Goodwin. Codfish Balls. One pint of finely-chopped cooked fish, six potatoes (cooked), one egg, one tablespoonful of butter, two tablespoonfuls of cream or four of milk. Mash the potatoes with the fish, then add butter, milk and egg, and beat light and smooth; make into balls and fry in lard enough to cover them. The lard must be very hot, and the balls will then cook in three minutes. Mrs. W. Geo. Pattison. Codfish Balls. Wash one cup of salt fish, pick into half-inch pieces and free from bones. Pare four or five potatoes; cut them into quar- ters, and measure one pint; put them with the fish into a stew- pan; cover with boiling water and let them cook until the pota- toes are soft. Drain off all water and add one teaspoonful of butter, one-fourth saltspoonful of pepper. Mash and beat very light, and while warm add one egg, well beaten, and more salt, if needed; shape, and fry one minute in smoking-hot fat. Mrs. D. D. Thompson. Fish Timbales. One gill of milk, one cup bread crumbs, one-half pound chopped fresh fish, whites of four eggs, little salt and cayenne pepper. 40 New Century Cook Book. Sauce — One tablespoon butter, one tablespoon of flour; heat; one cup sweet milk. To eat with boiled potatoes. Escalloped Codfish, with Cheese. Soak a pound of salted codfish six hours in tepid water, then boil it; when cold, pick into flakes with a fork and season with pepper. Heat a cup of milk to a boil, stir into it a table- spoonful of butter rolled in two of prepared flour; mix with the picked fish and pour into a bake dish. Strew grated cheese thickly on top and bake in a quick oven to a delicate brown. It is yet nicer if you add a raw egg

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