Preparation: The boiled fish is cut up fine, the bones all taken out; the raw potatoes peeled and sliced fine. The baking dish or casserole is buttered and a layer of potatoes alternating with a layer of fish put in so that the last layer will be potatoes.
The gravy is made by heating the butter, stirring in the flour, adding the cream, salt, pepper, Parmesan cheese and capers. Cook one minute, then pour over the layers of fish and potatoes. Strew a few bread crumbs on top and place the pieces of butter on, then bake slowly 1½ hours. Serve in the dish with head lettuce.
No. 41—SALTED CODFISH CROQUETTES.
Quantity for 6 Persons.
The preparation and ingredients are the same as given under [No. 38], Fish Croquettes. If the codfish is too salty, soak it in water a few hours or simmer in boiling water a few minutes.
No. 42—CODFISH HASH.
Quantity for 6 Persons.
- 1½ lbs. of codfish
- 1 small piece of butter
- 1 tbsp. of flour
- ½ pt. of cream
Preparation: The codfish is picked to pieces. If it is too salty, soak it a few hours. Heat the butter, stir in the flour, cream and fish and cook for 10 minutes. Toast slices of wheat bread and serve the fish hash on this.
No. 43—FRIED FRESH HERRING.