Boil for twenty minutes
two ounces of broken macaroni. Melt one tablespoonful of butter,
add one of flour, and cook thoroughly. Add one cupful of stewed and
strained tomatoes and cook until thick, stirring constantly. Season
with salt, pepper, and grated onion, add the fish and macaroni,
and cook for an hour in a double-boiler.
CODFISH A LA BONNE FEMME
Soak over night three pounds of salt codfish.
[Page 102]
Boil for twenty-five minutes a quart of peeled potatoes, with salt,
parsley, a clove, and an onion in the water. Add the fish and cook
for ten minutes longer. Arrange the fish on a platter with the
drained potatoes for a border. Melt one teaspoonful of butter,
add one of flour, and cook thoroughly. Add two cupfuls of water in
which the fish was cooked and cook until thick, stirring constantly.
Take from the fire and add the yolks of two eggs beaten with a
teaspoonful of vinegar and a tablespoonful of melted butter. Season
with pepper, pour over the fish and the potatoes, and serve.
CODFISH A LA BEAUREGARD
Prepare according to directions given for Creamed Codfish, using
fresh codfish and omitting the egg. Serve on buttered toast and
cover with hard-boiled eggs rubbed through a sieve.
STEWED CODFISH A LA LINCOLN
Clean and bone four pounds of fresh codfish.
Pages:
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88