ROCK COD AND CABBAGE A LA LORRAINE

Ingredients

• a young cabbage
• two pounds of cod
• a half cup of stock
• a large piece of butter
• salt
• pepper

Method

1. 1

   Cut the cabbage in quarters, remove the core, and boil rapidly for ten minutes, then drain.

2. 2

   Remove the head and bones from the cod and cut into small portions.

3. 3

   Spread a layer of chopped cabbage in a casserole, cover with a layer of fish, season with salt and pepper, and repeat until the dish is full with cabbage for the last layer.

4. 4

   Pour over stock and butter, cover tightly, and bake for an hour.

5. 5

   Serve in the same dish.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 17. The excerpt below is the record exactly as published.

ROCK COD AND CABBAGE A LA LORRAINE Cut a young cabbage in quarters, remove the core and boil rapidly for ten minutes, then drain. Remove the head and bones from a fine cod and cut into small portions. Spread a layer of cabbage, chopped slightly, in a casserole and cover with a layer of fish. Season with salt and pepper and repeat until the dish is full with the cabbage for the last layer. Pour over all a half cup of stock and a large piece of butter

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