Mexican Codfish

Ingredients

• one small onion, chopped fine
• three tablespoonfuls of butter
• two tablespoonfuls of flour
• one cupful of stewed and sifted tomato pulp
• half a pound of salt codfish

Method

1. 1

   Fry onion in butter, add flour, green pepper, and tomato pulp.

2. 2

   When boiling, add freshened codfish and simmer until flaky.

As published

This recipe was extracted from The Rural cook book (1907), page 8. The excerpt below is the record exactly as published.

Mexican Codfish. — Fry to a pale yellow one small onion, chopped fine, in three tablespoonfuls of butter; add two tablespoon fu Is of flour, half 3 green pepper, chopped fine, and one cupful of stewed and sifted tomato pulp. When the sauce reaches the boiling point, add half a pound of salt codfish, which has been freshened for Zi hours in cold water and slowly simmered until it will readily separate into flakes. Codfish Mound. — Make one quart of good mashed potatoes without any salt; add a pint of picked boiled codfish. Season with pepper; beat well together, make into a mound with a depression in center on a bak- isb dish, and set in the oven to brown. When brought to the table, pour a few tablespoonfuls of cream sauce in center of mound, and garnish with hard-boiled egg. Serve with boiled beets and, if desired, salt pork or bacon cut into tiny squares and fried crisp, which, with the fat fried out, is poured into a gravy bowl. This makes a hearty and satisfying Biscay Salt Cod. — Bone two pounds of salt cod and soak in cold water for 12 hours. Place in a saucepan, cover with salt water and let heat gradually to boilmg point; then add fresh water and let boil again. 18 THE RURAL COOK BOOK. Take out and drain. Chop two onions and one green pepper quite fine ;ind cook for five minutes in butter or oil. Add one sliced tomato or half-cupfui of stewed tomatoes, one clove of garlic and a small chili pepper. Add to these three pints of broth, a small bunch oi parsley, three tablespoonfuls of tomato catsup and a pint of small potatoes (peeled) or the same quantity of potato balls. Cook until the potatoes are just done, add the cod ai;d cook five minutes longer. Salt Codfish Chowder. — Cut one-fourth pound of salt pork into bits and Iry out the fat in a frying pan ; in this brown two medium-sized onions, sliced. Wash and drain a pound of codfish, cut or picked into bits; cover with cold water and set on back of range to heat, but not boil. ■ After two hours add a pint and a half of potatoes pared and sliced, and a dash of pepper. Add a cupful of water to the onions and pork and strain over the potatoes. When the potatoes are tender add one cupful each of scalded cream and milk. Pour the chowder over six crackers broken into halves and serve. Finnan Haddie, Caledonian Style.— Soak one-half of a finnan haddie weighing four pounds, two hours in milk and water to cover, using eqaal parts, having the liquid at a uniformly even tepid temperature. This is best accomplished by having the fish in a drip pan on the back of the range. Trim the fish to fit a copper platter or graniteware drip- ping pan, by cutting off fiank and a two-inch piece from the tail end. Pour over a cream sauce, and surround with six halves of potatoes of uniform size smoothly pared. Cook until the potatoes are soft, the time required being about 40 minutes, basting with the cream sauce three times during the cooking. Cream must enter into the composition of a real cream sauce. For the cream sauce for the finnan haddie, melt two tablespoonfuls of butter, add two tablespoonfuls of fiour

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