Bring to the boil and serve poured around the
fish.
QUICK BAKED CODFISH
Put a thick slice of codfish into a baking-pan. Rub with butter,
season with pepper and salt, and add sufficient boiling water to
moisten. Bake for half an hour, basting frequently. Thicken the
gravy with butter and flour, pour over the fish, and serve.
BAKED ROCK COD WITH DRESSING
Season bread-crumbs with grated onion, sage, salt, and pepper.
Add a tablespoonful of butter broken into bits, and sufficient
milk to moisten. Fill and sew up the fish. Lay in a baking-pan
on thin slices of salt pork, rub with butter, and cover with thin
slices of pork. Pour over two tablespoonfuls of tomato catsup and
half a cupful of boiling water. Bake for an hour, basting frequently.
BAKED COD A LA BEDFORD
Soak the cleaned fish for two hours in olive-oil seasoned with
salt, pepper, and Worcestershire. Drain and put into a baking-dish,
rub with butter, and sprinkle with crumbs. Add two wineglassfuls
[Page 95]
of Catawba wine and two cupfuls of oyster liquor. Cover with buttered
paper and bake for forty minutes. Take up the fish, thicken the sauce
with butter and flour, season with lemon-juice and minced parsley,
pour around the fish, and serve.
Pages:
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82