Stuffed Salt Codfish with Potatoes in Half Shell

Ingredients

• one large oblong potato
• one tablespoon butter
• one tablespoon chopped parsley
• juice of an onion
• few drops of Worcestershire sauce
• pepper to taste
• salt to taste
• some fresh bread crumbs

Method

1. 1

   Bake the potato, scoop out and mix with soaked and boiled codfish.

2. 2

   Shred fine, flavor with onion juice, Worcestershire sauce, pepper, salt, butter, and parsley.

3. 3

   Fill potato shells with the mixture, top with bread crumbs and butter, and bake until brown.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 135. The excerpt below is the record exactly as published.

Stuffed Salt Codfish with Potatoes in Half Shell Morue salee et farcie de Pommes, en Coquille Bake nice large oblong potatoes, one for each portion; when done, scoop out and mix with the codfish that has been soaked and boiled. [See recipe: Boiled Codfish.] Shred fine; mix potatoes and cod together; flavor with juice of an onion, few drops of Worcestershire sauce, pepper and salt to taste, one tablespoon butter, and one tablespoon chopped parsley. Fill the half shells of potatoes with the fish; put some fresh bread crumbs

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