Matelote of Codfish

Ingredients

• a codfish weighing five pounds
• half a pint of oysters
• a scant pint of bread crumbs
• a fourth of a teaspoonful of pepper
• two teaspoonfuls of salt
• two table-spoonfuls of butter
• half an onion
• an egg
• half a table-spoonful of chopped parsley
• five slices of pork

Method

1. 1

   Remove bones from codfish and fill with dressing made from oysters, bread crumbs, pepper, salt, butter, onion, egg, and parsley.

2. 2

   Place pork under and over fish, boil bones in water, pour around fish, and bake for an hour, basting often.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 47. The excerpt below is the record exactly as published.

Matelote of Codfish. Cut off the head of a codfish weighing five pounds. Remove bones from the fish, and fill it with a dressing made of half a pint of oysters, a scant pint of bread crumbs, a fourth of a teaspoonful of pepper, two teaspoonfuls of salt, two table-spoonfuls of butter, half an onion, an egg and half a table- spoonful of chopped parsley. Place five slices of pork

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