Scalloped Salted Codfish and Rice
From Metropolitan cook book, 1918
Finnan haddie or smoked fish can be prepared in this way, adding it to the rice when it is almost done.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 18. The excerpt below is the record exactly as published.
\ cup buttered crumbs 1^ cups white sauce Arrange the fish and sauce in layers in a well-greased baking dish. Cover with mashed potatoes and bread crumbs. Bake until heated through- out and crumbs are browned on top. ' Any kind of cooked fish may be flaked and prepared in this way. Layers of boiled onion or green peas may be used in this recipe. SCALLOPED SALTED CODFISH AND RICE i cup rice li cups scalded milk | cup white sauce 2 cups cold water 1 tablespoon finely- | cup buttered crumbs 1 cup salt codfish, soaked chopped green pepper overnight and drained Add rice to cold water in a saucepan. Heat to boiling point and boil 5 minutes. Drain. Cook the drained rice, soaked codfish and milk in a double boiler until rice is soft. Finnan haddie or smoked fish can be prepared in this way, adding it to the rice when it is almost done. SALMON LOAF 1 cup flaked cooked salmon 1 teaspoon salt I teaspoon lemon fuice 1 cup stale bread ^ teaspoon onion juice 2 egg whites, stiffly crumbs soaked in 2 egg yolks, beaten beaten 1 cup scalded milk
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