Spanish Codfish

Ingredients

• Use cold cooked potatoes.
• i^ pimientos
• I c. tomato
• ^ c. buttered crumbs
• cold cooked potatoes.

Method

1. 1

   Prepare fish as for Creamed salt fish, draining thoroughly.

2. 2

   Make a tomato sauce of necessary ingredients.

3. 3

   Place fish and potato in layers in a baking-dish, sprinkle with salt, pepper, and the pimientos cut in strips, pour over them the sauce, cover with crumbs, and bake until brown.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 42. The excerpt below is the record exactly as published.

Spanish codfish .... I c. 2C. — Itb. I tb. itsp. itsp- Smoked salmon . . . ilb. — — I c. 2tb. 2tb. Itsp. ftsp. Baited finnan haddie . . 241b. — lie. — ^tb. Itb. itsp. ftsp. Creamed finnan haddie , _L!l 1^ _^±_ 4tb. 2tb. itap. iMp . D,....L,C.OOglC PROTEIDS 8g General Directions. These fish have all been smoked or salted to preserve them and will be improved by soaking i hr, or more in warm water, unless the recipe requires that they should be cooked in water before using. Do not use steel knives or forks in preparing them except for cutting fish. Creamed salt fish. Fish should be shredded after soaking, or cut in very small cubes. Make a white sauce of remaining ingredients. Add the fish, reheat, and serve on toast or with- out. By using 2 c. milk and other ingredients in same propor- tion, I c. cold cooked potatoes, cut in cubes, may be combined with the fish. Spanish codfish. Additional ingredients: i^ pimientos, I c. tomato, ^ c. buttered crumbs. Use cold cooked potatoes.

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