No. 32—BOILED CODFISH.
Quantity for 6 Persons.
- 3 lbs. of codfish
- ⅛ lb. of soda
- 2 onions
- Salt
- 4 qts. of water
Preparation: The fish is pounded well, and put into water for 36 hours, changing it every 12 hours and adding a teaspoonful of soda at every change. After that, skin the fish and cut it into pieces, place it into boiling water with the salt, and 2 sliced onions, and let it simmer for 45 minutes. Serve it with drawn butter or mustard gravy.
No. 33—CODFISH RAGOUT.
Quantity for 6 Persons.
- 1½ lbs. of boiled codfish
- ⅛ lb. of butter
- 2 tbsps. of flour
- ¾ pt. of bouillon
- 6 pepper-corns
- 2 bay-leaves
- Salt
- A small cup of herb vinegar
- ½ onion
Preparation: The remnants of boiled codfish are cut in small pieces. The ⅛ lb. of butter is browned, 2 tablespoonfuls of flour stirred in, add the bouillon and season with vinegar, onion, pepper-corns and bay-leaves.
The gravy is cooked slowly ½ hour, seasoned and strained. Add the fish, reheat but do not boil and serve on a hot platter with potatoes.
No. 34—FRIED SOLE.