Sliced Cod a la Seville

Ingredients

• one-half pound of Carolina rice
• hot olive oil
• pieces of fresh cod
• six ripe tomatoes
• one pint of white broth
• a little cayenne
• salt
• lemon juice
• buttered paper

Method

1. 1

   Fry the rice in olive oil, then add pieces of fried cod and sliced onion.

2. 2

   Mix with tomatoes, season, moisten with broth, cover, and bake.

3. 3

   Stir rice after removing fish, serve with fish on top.

As published

This recipe was extracted from Kirmess cook book (1907), page 32. The excerpt below is the record exactly as published.

salt and pep- per, sprinkle over one-half of a cupful of fine bread crumbs mixed with two tablespoonfuls of melted butter and one tablespoonful of chopped parsley and cover with the second steak. Over this spread the remaining slices of pork. Bake in a hot oven from thirty to forty minutes, basting three times with the fat in the pan; or use one tablespoonful of bjitter melted in three table- spoonfuls of boiling water. When the fish shows signs of separating from the bones remove the pork from the top and spread with a half cupful of crumbs mixed with two tablespoonfuls of melted butter. As soon as brown take from the oven and very carefully transfer to a heated platter. Serve with tomato or a HoUandaise sauce. POTTED SHAD. Mrs. T. K. Egbert, New York. Take any number of shad you wish, and cut them in FISH, OYSTERS, LOBSTERS, ETC. 83 large pieces, cut off some of the thin part, and remove part of the backbone. Take a stone pot that will fit nicely in the range oven, fill it with alternate layers of fish, salt and spice, red pepper according to taste, cover with good cider vinegar (cold) and tie a brown paper tightly over the top and put in warm oven over night. 8LI0E8 OF COD A LA SEVILLE. Mrs. a A. Oould, New York. Wash and dry one-half pound of Carolina rice, fry it in hot olive oil, drain on a sieve, and then put it in a stewpan with some pieces of fresh cod cut in piecs about four inches square, and which have been fried in olive oil and drained. Cut a Spanish onion in very thin slices, and also fry the slices in oil. Mix them wth six ripe tomatoes from which the skins and seeds have been removed. Cook the onion and tomato slowly for five minutes, then pour it over the fish and rice. Season with a little cayenne, salt, and lemon juice. Moisten with one pint of white broth, place a buttered paper

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