Add six cupfuls of
stock, three tablespoonfuls of tomato catsup, a tablespoonful of
minced parsley, and two cupfuls of peeled raw potatoes cut into
dice. Cook until the potatoes are nearly done, then add the codfish
and boil for five or ten minutes.
CREAMED CODFISH
Flake cold cooked codfish, or salted codfish which has been soaked
and boiled. Mix with a Cream Sauce, adding one or two well-beaten
eggs to the sauce just before serving.
ESCALLOPED CODFISH WITH CHEESE
Prepare according to directions given for Creamed Codfish. Cover
with grated cheese, crumbs, and butter, and bake in the oven.
[Page 101]
BROILED SALT CODFISH
Soak two pounds of salt codfish over night. In the morning change
the water, add a chopped onion, bring to the boil, and cool. Drain,
wipe dry, rub with melted butter, and broil. Serve with Drawn-Butter
Sauce.
CODFISH SOUFFLE
Boil half a pound of salt codfish according to directions previously
given. Mash the fish and mix with two cupfuls of mashed potatoes,
pepper to season, and the yolks of two eggs well beaten. Beat
thoroughly, fold in the stiffly beaten whites of the eggs, and bake
in a hot oven until well puffed and brown.
CODFISH AND MACARONI
Soak over night half a pound of salt codfish.
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