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Classic
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page 218
48. Fresh Cod Fish. Scrape and empty the fish, cut off the fins, remove the head
and tail and divide the body into pieces 1-2 inches in width. The head, which
many consider a delicacy, is divided in two if not too large, and scalded in
sharply salted water for about 5 minutes beforehand, afterwards add the
remaining pieces and boil for 10-15 minutes longer, carefully taking off all the
scum. As soon as the fish is done put it on a warm dish, garnish with parsley
and add butter, mustard and boiled potatoes ; other kinds of sauces are
appropriate, for instance parsley-, sorrel-, or an oyster sauce. For large
parties the fish is served with another sauce besides melted butter. If it is to
be sent to the table whole, whereby it remains much juicier, cook it on a quick
fire in salted water. The liver cannot be used on account of its pungent flavor.
Cod fish and all other salt fish are the incest when boiled in milk and water
half and half; they thereby receive a milder flavor and the meat becomes flakey.
In England cod fish is most generally served with the following sauce. Grate 8
hard-boiled eggs, mix with it 1 tablespoonful of chopped parsley, a teaspoonful
of mustard, a little mace, salt and lemon juice, add a few spoonfuls of fish
broth and 1/2 pound of fresh butter and stir the sauce on the stove until
boiling hot.
A Hollandaise-, oyster- and Bechamel- or crab sauce can also be served with the
cod fish.
49. Stewed Fresh Cod Fish. Cut off the head and tail, wash, salt and lay them
into an earthenware vessel, add plenty of butter, rolled crackers, nutmeg; or
mace, a sliced lemon without the seeds, a large cupful of wine, cover and stew
on a slow fire until tender. The body of the fish is cooked in the same way.
50. Fresh Cod Fish Roulades. Take a number of small fresh cod fish after they
are cleaned and emptied, divide in two lengthwise, remove the skin and take out
the bones, and then cut each half into 2 or 3 pieces, according to the size of
the fish Make a forcemeat of the scraps of the fish with the addition of savory
herbs, sour cream, eggs, salt, pepper and grated bread, spread the forcemeat on
the pieces of fish roll them up and wrap in buttered paper, put them into a
buttered pan
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