Stewed Codfish

Ingredients

• half a pound of picked cod
• a tablespoonful of butter
• enough milk to moisten it

Method

1. 1

   Put cod in a stewpan with butter and flour, moisten with milk, stew gently for ten minutes, add pepper, and serve hot with sliced hard-boiled eggs.

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 37. The excerpt below is the record exactly as published.

a tablespoonful of butter in a saucepan ; when melted turn in the eggs ; shake, dust with salt and pepper ; drain so that the soft part will go un- derneath ; fold and roll, and turn on to a heated dish. c» „ a Scramble eggs with cream and grated American cheese, chopped green pep- pers, tomato ketchup, paprika, and serve en casserole (individual stewpans), and just at serv- ing cover with Parmesan cheese. Eggs with Macaroni. — Heat a gill of milk in the chafing-dish ; add two walnuts of butter ; two tablespoons of canned mushrooms, cut fine ; a cupful of cold, boiled macaroni ; then four eggs which have been well mixed. Stir over boiling water for ten minutes, and season to suit. 1 12 The Bachelor and the Chafing-dish. Plain Omelette. — For a small one take four eggs and beat them up briskly ; add a tablespoon of milk, and beat that up with the eggs, and pour into the dish directly over the fire. As soon as it sets, lift off the dish, slip a knife under it half-way, then slant the pan and fold over. Hold your platter against the dish and turn into it. Don’t mix salt with it ; that will make it flabby ; reserve that for the table. Omelette au Rhum. — After preparing as above, dust sugar over it, and then singe the sugar in stripes with a red-hot iron. Pour a wineglass of warm Jamaica rum over it, which set fire to. Then with a spoon dash the rum over the omelette, and serve. Omelette Souffle. — In preparing an omelette, beat the whites of four eggs separately from the yolks of two, then put together ; add a tablespoon- ful of sugar and a few drops of vanilla; then bake ten minutes or so. Omelette with Chestnuts. — All sorts of things may be introduced into a plain omelette — jelly, mushrooms, etc. A particularly tasty ome- lette, that was suggested to me by “ Her,” was The Autocrat and the Chafing-dish. 113 stuffed with boiled (then mashed) French chest- nuts. The Cure’s Omelette a la Savarin. — Hash up together the roes of two carp, carefully bleached, a piece of fresh tunny, and a little minced shallot. When well mixed throw the whole into a saucepan with a lump of the best butter, and whip it up till the butter is melted. Then in an oval dish mix separately a lump of butter with parsley and chives, and squeezing over it the juice of a lemon, place it over hot embers in readiness. Next, complete the omelette by beating up twelve eggs, pouring in the roes and tunny, stirring till all is well mixed ; then, when properly finished, and of the proper form and consistence, spread it out skilfully on the oval dish, and serve up to be eaten at once. This dish should be reserved for breakfasts of refinement, for con- noisseurs in gastronomic art — those who understand eating with judgment ; but, especially, let it be washed down with some good old wine, and you will see wonders. Eggs in Marinade. — Put four dessertspoonfuls of water in the stewpan, a tablespoon of vinegar, and two of veal gravy with seasoning of pepper £nd salt. Beat well yolks of two eggs and stir in 1 14 The Bachelor and the Chafing-dish. gradually ; then light your lamp and heat just until it thickens — not boiling. Pour this sauce over poached eggs. Eggs a la Powerscourt. — Five eggs, a few anchovies or sardines, hot toasted bread, anchovy paste, Cayenne. Poach the eggs and put them on round pieces of toast, size of the egg, nicely but- tered, first covering the toast with anchovy paste and a little Cayenne ; cut some sardines or anchovies into slips, and lay them transversely across the eggs. Eggs with Ham. — Cut ham thin and keep in hot water for half an hour ; wipe the slices dry, dip into beaten eggs, and then bread-crumbs. Then fry lightly in oil and cover with poached eggs. Stewed Codfish. — This is a good breakfast or luncheon dish. Picked cod comes prepared. Put half a pound of it in the stewpan, with a table- spoonful of butter, worked into the same of flour, and enough milk to moisten it

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