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cover the pan with a buttered paper and bake in the oven ½ hour. Serve on a hot platter.
The gravy or dressing is prepared by mixing ⅛ lb. of butter with 2 tablespoonfuls of flour, add the strained broth from the fillets, cook and stir in 3 yolks of eggs, strain and serve with the fish fillets.
No. 32—BOILED CODFISH.
Quantity for 6 Persons.
- 3 lbs. of codfish
- ⅛ lb. of soda
- 2 onions
- Salt
- 4 qts. of water
Preparation: The fish is pounded well, and put into water for 36 hours, changing it every 12 hours and adding a teaspoonful of soda at every change. After that, skin the fish and cut it into pieces, place it into boiling water with the salt, and 2 sliced onions, and let it simmer for 45 minutes. Serve it with drawn butter or mustard gravy.
No. 33—CODFISH RAGOUT.
Quantity for 6 Persons.
- 1½ lbs. of boiled codfish
- ⅛ lb. of butter
- 2 tbsps. of flour
- ¾ pt. of bouillon
- 6 pepper-corns
- 2 bay-leaves
- Salt
- A small cup of herb vinegar
- ½ onion
Preparation: The remnants of boiled codfish are cut in small pieces. The ⅛ lb. of butter is browned, 2 tablespoonfuls of flour stirred in, add the bouillon and season with vinegar, onion, pepper-corns and bay-leaves.
The gravy is cooked slowly ½ hour, seasoned and strained. Add the fish, reheat but do not boil and serve on a hot platter with potatoes.
No. 34—FRIED SOLE.
Quantity for 6 Persons.
- 3½ lbs. of fish
- Salt, white pepper
- 1 egg
- 2 tbsps. of milk
- 1 cup grated rolls
- Juice of 1 lemon
- 1 onion, sliced thin
- ¼ lb. of butter for frying
- Some flour
Preparation: Skin the fish by running a sharp knife around the tail; loosen the skin from the meat and pull downward over the head. The white side is treated the same way, the tail and fins are shortened and the fish cut into convenient
