SALT CODFISH A LA BRANDADE
Cut the fish in pieces and soak in cold water for twenty-four hours.
Put into fresh cold water, bring to the boil, and simmer for twenty
minutes. Drain, bone, and cool. Mix to a cream with lemon-juice and
olive-oil, adding a little milk if it becomes too thick. Season
with salt, pepper, minced parsley, and garlic. Serve with toasted
crackers and cheese.
STEWED COD WITH OYSTERS
Cut fresh cod into fillets, and put in a baking-pan,
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with salt, pepper, and chopped onion to season. Add one cupful
of white wine and the liquor of two dozen parboiled oysters. Cook
slowly for fifteen minutes, take out the fish, thicken the sauce
with butter and flour cooked together, add two tablespoonfuls of
melted butter, season with lemon-juice, and pour the sauce over
the fish. Garnish with the parboiled oysters and serve.
SALTED COD WITH BROWN BUTTER
Soak the fish for twenty-four hours and prepare according to directions
given for Boiled Salted Cod. Drain, wipe dry, and fry brown in
butter, adding a little minced parsley.
CODFISH STEAK
Cut the fish into steaks, about two inches thick, season with salt
and pepper, and let stand for two hours. Dredge with corn-meal
and fry in salt pork fat.
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