Matelote of Cod

Ingredients

• a fish weighing about 5 lb.
• j pint of oysters
• 1 pint of breadcrumbs
• teaspoonful of pepper
• 2 teaspoonfuls of salt
• 2 table-spoonfuls of butter
• one egg
• half a large onion
• j table-spoonful of parsley finely chopped
• six good slices of fat bacon
• 1 pint of water

Method

1. 1

   Remove the head and bones from the fish, fill it with a stuffing made from oysters, breadcrumbs, pepper, salt, butter, egg, onion, and parsley.

2. 2

   Place bacon on top and underneath the fish, bake in a good oven for an hour, basting frequently with butter and gravy made from the boiled bones.

3. 3

   Serve with gravy around the dish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 427. The excerpt below is the record exactly as published.

Matelote of Cod.— Take a fish weighing about 51b., remove the head and bones, and fill the inside with a stuffing made with j pint of oysters, 1 pint of breadcrumbs, teaspoonful of pepper, 2 teaspoonfuls of salt, 2 table-spoonfuls of butter, one egg, half a large onion, and j table-spoonful of parsley finely chopped. Cut off six good slices of fat bacon, put three of them on the top and the remainder underneath the fish, put the fish on a pan, and bake it in a good oven for an hour, basting frequently with butter and gravy made from the bones boiled in 1 pint of water

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