|
Classic
Cook Books
< last page | next page >
page 217
butter, add 1 glassful of white wine, and then pour the sauce so made over the
fish slices which have been neatly arranged in the dish.
47. Boiled Cod Fish. If the fish is to be cooked on a Friday it should be put
into water for freshening not later than the Tuesday forenoon preceding Before
putting it into the vessel for freshening, cover the fish for half an hour with
water and then pound it with a wooden mallet, gently at first and with gradually
increasing force and long enough until the meat has lost its firmness; it should
not, however, be pounded into shreds; then divide it into pieces of uniform
size. To soften the meat use either potash or soda; the latter is preferable
because it is not so liable to leave an unpleasant taste. About 1 ounce of
pulverized soda to each pound of fish is the proper proportion. Put the fish
into a stone jar in layers sprinkled with the soda, cover with plenty of water
and let it stand in a very cool place until the following Thursday morning, that
is to say, for two days and two nights; then press the fish until dry, scrape
off the scales and otherwise clean very nicely, cut off the fins, rinse and lay
into fresh water. The water should be changed at least three times and the
pieces pressed dry each time.
When preparing the fish lay the pieces on top of each other on a cloth; three
hours before they are to be used put them on the fire in a kettle with cold
water with a plate in the bottom of the kettle. Wrapping the pieces in the cloth
keeps them in better shape. Heat the cod fish slowly and then let it draw, but
it should never boil even in the slightest degree. When serving put the drained
fish on a hot platter, sprinkle with fine salt, cover and send to the table with
potatoes . About 1/3-1/2 ounce of salt is the right proportion for dried cod
fish. If the fish is to be salted in the water add the required quantity of salt
about 15 minutes before serving, after taking out part of the fish broth. Most
people prefer as a sauce simply plenty of good butter and mustard. Another sauce
is made by boiling water, milk and fish broth, bind with cornstarch and then
stir through it butter and mustard; do not cook the latter.
REMARK.--If more cod fish has been prepared than is consumed during the meal,
What is left over can be warmed with butter over boiling water, or a pie Can be
made from it as directed in E, 21.
< last page | next page >
Classic
Cook Books
|
