Salt Cod-fish

Ingredients

• a piece of salt cod-fish
• about twenty-four hours
• two ounces of butter
• a shallot or garlic
• some milk (or cream)
• a grate of nutmeg
• a little white pepper
• the juice of a lemon
• finely chopped parsley

Method

1. 1

   Soak cod for 24 hours, changing water.

2. 2

   Boil in cold water, skim, and simmer for 15 minutes.

3. 3

   Drain, skin, and flake.

4. 4

   Rub a saucepan with shallot or garlic, melt butter, fry grated onion, then add fish.

5. 5

   Alternate adding oil and milk until thick and creamy.

6. 6

   Add nutmeg, white pepper, and lemon juice.

7. 7

   Serve with parsley and fried bread sippets.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 42. The excerpt below is the record exactly as published.

Salt Cod-fish). — Soak a piece of salt cod-fish for about twenty-four hours, changing the water several times. Then place it in a stewpan, cover it with cold water, bring it to the boil, and having previously removed all scum, let it simmer at the side of the fire for about fifteen minutes. Drain the fish and when cold, skin it and divide it into flakes. Bub a saucepan well with a shallot or garlic, whichever is preferred, add two ounces of butter, and when melted, fry in it a little grated onion for about five minutes, and then put in the flakes of fish. Toss well so that all the butter is absorbed, then add by degrees, alternately and in very small quantities, some salad oil and milk (or cream). Keep tossing, shaking and stirring the fish the whole time till it is quite thick and creamy. Add lastly a grate of nutmeg, a little white pepper, and the juice of a lemon. Serve piled up on a dish ; sprinkle the surface with finely chopped parsley

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