Kentucky Cod

Ingredients

• a medium sized cod
• 2in. pieces
• salt
• pepper
• Indian corn meal
• thin rolls of bacon
• a little lard or some more bacon fat

Method

1. 1

   Cut the cod into pieces, season, and roll in corn meal.

2. 2

   Fry bacon, then fry the fish in the bacon fat until browned, drain, and serve garnished with bacon.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 26. The excerpt below is the record exactly as published.

salted) in a variety of ways. First among these is Bizzared liaddie, a very popular Scotch dish. For this rub the fish well, inside and out, with salt, and after I’unning a skewer through their heads, fasten them up in the open air, supporting the ends of the skewer on two nails, and leave them there for twenty-four hours. Then skin them, dust them with flour, and broil them over a clear fii-e. Many fish can be cooked in this way, plaice and flounders being particularly good, but cut off the heads and let these hang head down to drain for twenty-four hours before use, as this makes them firmer and less watery, Steived Finnon Haddie. — Melt two tablespoonfuls of dripping in a pan, then lay in the fish, previously cut into neat pieces, and fry it for eight or ten minutes, according to the thickness of the fish ; then jDOur into the pan sufficient milk to cover the fish and let it all stew gently together for about half an horn’ as slowly and over as gentle a fire as you cajj FISH. 58 manage. Lift out and serve with a spoonful or so of the milk round it. (N.B.— The milk left over is an excellent foundation for fish sauce, souffle, or fish toasts.) This is a Highland fisherman’s recipe. Steamed SmoTced Haddoclc. — Skin the fish and lay it in a hot pan, add enough boiling water not quite to cover it, cover down the pan and cook on a hot corner of the stove for ten or fifteen minutes ; then di-aiu, spread a little butter over it, and serve with a dust of cayenne and a sprinkling of lemon juice, or, if liked, Worcester sauce over it. These form pleasant variations from the ordinary method of skinning the fish, buttering, and broiling it over a clear fire. “ Crapjnt Heids.” — This is an old-fashioned Scotch dish still very popular in some parts of Scotland. Cleanse three good haddocks’ heads (or a cod’s head), wipe them quite dry, and remove the eyes from the outside so as not to make a hole through it. Have ready toasted before the fire or in the oven 4oz. of medium oatmeal (be careful this has been kept stirred so as only to dry and lightly brown it, for if the least “ caught” it is spoiled), and make a stuffing with this and two haddock roes and two livers (or use 2oz. clarified drqiping), a dessertspoonful of minced parsley, two parboiled and minced onions, a teaspoonful of salt, and a quarter as much jicpper, mixing it all to a stiff paste with about a gill of milk or water ; then stuff the heads with this, sewing them up carefully to prevent the farce escaping. Brush them over with ^oz. of dissolved dripping, roll them in breadcrumbs, let them stand for a minute or two 54 BREAKFAST AND LUNCH DISHES. to set this coating, then hake or toast in front of the fire for one to one and a half hours. If preferred, the heads may be boiled for three-quarters of an hour, stale white breadcrumbs replacing the oatmeal. Serve hot. Sole d la Colbert. — Remove the brown skin and trim the fish, then run your knife down each side of the backbone to within an inch of the head and tail, slipping the blade along under the flesh to loosen but not remove the fillets, breaking the backbone in two or three places with the haft of your Imife. Now egg, crumb, and fry in plenty of hot fat in the usual way for ten or twelve minutes. The edges of the cuts will, when cooked, have curled away from the bone, which you now remove, drainmg the fish well on a clean cloth, and rej)lacing the bone with a pat of maitre d’hotel butter; sprinkle with salt, and serve at once very hot. The opening can, if preferred, be filled with a d’Uxelle mixture and left till quite cold, when it may be stood on ice till Avanted, and served Avith either mayonnaise of any kind, or tomato cream, and a garnish of water- cress. “Planked Shad.” — This well-known American dish is Avell worth the trouble it demands. Split the fish and skewer or peg it out on a stout board (an oaken one is always thought indispensable in the United States), the lower end of which should stand in a tub of salt and water. Now toast the fish in front of the fire, basting it now and again with the salt and water, and serve very hot, with a garnish of pickled walnut and a boat of melted butler. FISH. 55 Trout a la Hussarde. — Skin and clean five or six small trout, stuff each with a lump of maitre d’hotel butter, lay them in a marinade of oil, seasoned with salt and freshly ground black pepper, for an hour ; then grill or broil, and serve very hot. Broihd Maclcerel. — Cleanse and trim the fish, .siditting it lengthwise down the back to the bone ; marinade the split fish for an hour, as in the pre- ceding recipe, then grill or broil it for six minutes on each side and serve very hot with a pat of maitre d’hotel butter. In old days mackerel intended for broiling was wrapped first in southernwood, which was held to improve its flavour. If this be true I know not, but to* this day many gourmets advise wrapping the fish, before laying it on the grill, in fennel. KentiicJcy Cod. — Cut the fish up into 2in. pieces, season each with salt and pepper, and roll in Indian corn meal, or failing this, in oatmeal. Fry some thin rolls of bacon and put them when done in a hot dish, then fry the fish in the same pan in the bacon fat, adding, if the latter be not sufficient, a little lard or some more bacon fat saved on a previous occasion. When delicately browned, drain the fish, pile it on a hot dish, and serve garnished with the bacon. Corned Cod. — Split and cleanse carefully a medium sized cod

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