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Classic
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page 26
CODFISH A L'ESPAGNOLE
Take a salt codfish, let it soak, simmer it on a slow fire, let it drip, and cut
it in pieces. Put in the oven three or four large sweet peppers, skin them,
slice them lengthwise, salt and pepper them.
Put two spoonfuls of sweet oil in a frying-pan. Chop up fine two onions, a piece
of garlic, some parsley, cut up four fresh tomatoes, salt and pepper. Let it all
cook for half an hour, add a half cupful of bouillon in which you dissolve a
teaspoonful of flour, let it cook ten minutes, take out your parsley.
Boil a dozen Irish potatoes in their jackets, peel and slice them, line the
bottom of a dish with them, then put some pieces of codfish, then some slices of
sweet pepper, then tomato sauce, and a sprinkling of bread crumbs. Put in the
oven thirty-five minutes.--Canned tomatoes and peppers can be used instead of
fresh.
POTOMAC HERRINGS WITH ROE
When very fresh simply broil them over a slow fire. Baste them with butter, for
quarter of an hour. If a few months old and a little dry, soak them before
cooking three or four hours. The roe mixed at table with boiled hominy is most
delicious for breakfast.
DEVILLED CRABS
Twelve crabs, half pint of milk, two tablespoonfuls of flour, one tablespoonful
of butter, salt and cayenne pepper to taste, one tablespoonful of chopped
parsley. Put the milk on to boil, rub the butter and flour together, add the
milk, stir and cook two minutes. Take from the fire and add the crab meat. The
yolks of three hard boiled eggs mashed
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