Shredded Cod Baked with Cream Sauce

Ingredients

• four or five pounds of fresh cod
• one quart of milk
• one onion
• one cup of butter
• a dash of cayenne
• salt to taste
• enough flour to absorb it
• fine bread crumbs
• pieces of butter

Method

1. 1

   Boil cod, drain, and shred.

2. 2

   Boil milk with onion and parsley, then mix with flour and butter to make a sauce.

3. 3

   Layer shredded fish and sauce in a baking dish, topping with bread crumbs and butter.

4. 4

   Bake until brown.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 59. The excerpt below is the record exactly as published.

Bhredded Ood baked with Oream Sauoe Boll four or five pounds of fresh cod. When cooked, drain and shred in fine pieces and set away to cool. Make the fol- lowing sauce for a five-pound piece of fish. Boil one quart of milk with one onion and a little finely chopped parsley. Set it aside. Mix one cup of butter with enough flour to absorb it. Add this to the milk and boil until it is the consistency of custard. Season with a dash of cayenne and salt to taste. Put a layer of shredded fish in a baking dish, cover with a layer of sauce, then a layer of fish, and so on until the dish is filled. Have the last layer of cream. Cover with fine bread crumbB. FI8H^ OrSTSBSj L0BSTEB8^ TEBBAPUf 105 Sprinkle wìth pieces of butter and bake in the oven until the top is a nice brown. Small boiled potato balls coyered with cieam sauce should be served with this. Baked Ood Select a fresh cod, cut off the head and fins, draw, wash, and split it down the belly. Remove the bone from the thick part only, and make small lengthwise incisione in the skin in order to prevent the fish from curling while it is cooking. Put it to soak for three hours in a dressing made as follows : salt, white pepper, a little Worcestershire sauce, and some sweet oil. Drain and place in a pan. Baste it with melted butter and sprinkle with fine bread crumbs

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