Spanish Codfish

Ingredients

• 2% cup salt codfish
• 3 canned pimientos, cut in strips
• 1 cup Tomato Sauce (p. 198)
• 4 cold boiled potatoes, cut in slices
• Y cup buttered cracker crumbs
• Salt
• pepper

Method

1. 1

   Soak fish in lukewarm water until soft.

2. 2

   Drain.

3. 3

   Arrange alternate layers of potatoes and fish in buttered baking dish, sprinkling with pimiento and salt and pepper.

4. 4

   Pour on sauce, cover with crumbs, and bake in moderate oven (350° F.) until crumbs are brown.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 98. The excerpt below is the record exactly as published.

SPANISH CODFISH 2% cup salt codfish, 3 canned pimientos, cut in strips separated in small pieces 1 cup Tomato Sauce (p. 198) 4 cold boiled potatoes, cut Y cup buttered cracker crumbs in slices Salt and pepper

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