Louisiana Cod

Ingredients

• one-quarter cup of butter
• two level tablespoons of flour
• one cup of water
• half a level teaspoon of salt
• half as much pepper
• a teaspoon of lemon juice
• one medium-size onion
• one small green pepper
• one cup of strained tomatoes
• a bit of bay leaf
• slices of cod cut an inch thick

Method

1. 1

   Melt one-quarter cup of butter and let it begin to color, add two level tablespoons of flour and stir until smooth.

2. 2

   Add one cup of water and cook five minutes.

3. 3

   Add half a level teaspoon of salt, half as much pepper, and a teaspoon of lemon juice.

4. 4

   Chop fine one medium-size onion and one small green pepper, after taking out the seeds.

5. 5

   Brown them in two tablespoons of butter, add one cup of strained tomatoes, a bit of bay leaf, and the prepared sauce.

6. 6

   Put slices of cod cut an inch thick into a casserole, pour on the sauce, cover closely, and bake in a slow oven three-quarters of an hour.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 8. The excerpt below is the record exactly as published.

LOUISIANA COD— Melt one-quarter cup of butter and let it begin to color, add two level tablespoons of flour and stir until smooth. Add one cup of water and cook five minutes. Add half a level teaspoon of salt, half as much pepper, and a tea- spoon of lemon juice. Chop fine one medium-size onion and one small green pepper, after taking out the seeds. Brown them in two tablespoons of butter, add one cup of strained tomatoes, a bit of bay leaf, and the prepared sauce. Put slices of cod cut an inch thick

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