My Pet Recipes, Tried and True / Contributed by the Ladies and Friends of St. Andrew's Church, Quebec

by Various

BAKED CODFISH.

MRS. DAVID BELL.

Choose a good sized fresh codfish, prepare it for cooking without beheading it, fill the inside with a dressing of bread crumbs, a finely chopped onion, a little chopped suet, pepper and salt and moisten all with an egg. Sew up the fish and bake, basting with butter or dripping. If butter, beware of too much salt.