BAKED CODFISH--II
Stuff the fish with seasoned crumbs and season with pepper and salt.
Pour over two cupfuls of Sherry and a tablespoonful of mushroom
catsup. Add two cupfuls of stock, cover with buttered paper, and
bake, basting often. When nearly done, sprinkle with bread-crumbs and
dot with butter, and bake until brown. Take up the fish carefully,
[Page 92]
add a teaspoonful of beef extract and a little anchovy paste to the
liquor in the baking-pan, strain, add two tablespoonfuls of butter
and the juice of half a lemon, bring to the boil, pour over the fish,
and serve.
BAKED CODFISH--III
Prepare according to directions given for Baked Codfish--I, adding
a pint of parboiled oysters to the sauce.
BAKED SALT CODFISH
Prepare the fish according to directions given in the recipe for
Boiled Salted Cod. Mix with an equal quantity of mashed potatoes,
season, add two tablespoonfuls of melted butter and enough hot
milk to make very soft. Put into a buttered baking-dish, rub with
butter, and bake until brown. Serve with Cream or Drawn-Butter
Sauce.
CREAMED AND BAKED CODFISH
Put into a stoneware platter creamed codfish prepared according to
directions elsewhere given, and surround with a border of mashed
potatoes beaten light with an egg.
Pages:
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80