Cover with crumbs, dot with
butter, and brown in the oven.
[Page 93]
BAKED CODFISH A LA MONTREAL
Butter a baking-dish and put in the centre a large piece of prepared
codfish. Surround with boiled potatoes, rub all thoroughly with
butter, season with pepper and salt, and bake in the oven, basting
frequently. Serve in the same dish, sprinkling with minced parsley.
BAKED CODFISH A LA NANTUCKET
Prepare a stuffing of one cupful of cracker crumbs, one cupful
of oysters, one quarter of a cupful of melted butter, and salt,
pepper, minced parsley, and lemon-juice to season. Clean a four-pound
cod, sprinkle with salt and pepper, brush over with lemon-juice,
stuff, and sew. Rub with butter, sprinkle with crumbs, and add
sufficient boiling water to keep from burning. Bake until done,
basting as required.
BAKED CODFISH WITH CHEESE SAUCE
Rub the fish with butter and lemon-juice, put it on the grating
in the baking-pan, season with salt and pepper, and bake, pouring
a cupful of white stock under the grating. Take up the fish, cover
with crumbs, dot with butter, and brown in the oven. Strain the
liquid, thicken with butter rolled in flour, and season with
lemon-juice, grated onion, and four tablespoonfuls of grated
[Page 94]
Parmesan cheese.
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