Good cod: 35 classic ways to cook cod fish (1908)
Here are 35 different classic recipes to prepare one of the most popular types of fish: cod.
1. BAKED CODFISH
Rub the inside of a small fresh cod with butter and lemon juice and put on a buttered drainer in a fish kettle. Rub with butter, sprinkle with chopped mushrooms, shallots, and parsley, lemon juice, and minced garlic. Pour over the fish three cupfuls of white wine, bring to the boil, and simmer for an hour and a half. Baste as required. Thicken the liquor with butter and flour and serve with the sauce.
2. BAKED COD RECIPE
Stuff the fish with seasoned crumbs and season with pepper and salt. Pour over two cupfuls of sherry and a tablespoonful of mushroom catsup. Add two cupfuls of stock, cover with buttered paper, and bake, basting often. When nearly done, sprinkle with breadcrumbs and dot with butter, and bake until brown. Take up the fish carefully, add a teaspoonful of beef extract and a little anchovy paste to the liquor in the baking-pan, strain, add two tablespoonfuls of butter and the juice of half a lemon, bring to the boil, pour over the fish, and serve.
3. BAKED CODFISH A LA MONTREAL
Butter a baking dish and put in the center a large piece of prepared codfish. Surround with boiled potatoes, rub all thoroughly with butter, season with pepper and salt, and bake in the oven, basting frequently. Serve in the same dish, sprinkling with minced parsley.
4. BAKED CODFISH A LA NANTUCKET RECIPE
Prepare a stuffing of one cupful of cracker crumbs, one cupful of oysters, one-quarter of a cupful of melted butter, and salt, pepper, minced parsley, and lemon juice to season. Clean a four-pound cod, sprinkle with salt and pepper, brush over with lemon juice, stuff, and sew. Rub with butter, sprinkle with crumbs, and add sufficient boiling water to keep from burning. Bake until done, basting as required.
5. BAKED COD WITH CHEESE SAUCE
Rub the fish with butter and lemon juice, put it on the grating in the baking pan, season with salt and pepper, and bake, pouring a cupful of white stock under the grating. Take up the fish, cover with crumbs, dot with butter, and brown in the oven. Strain the liquid, thicken with butter rolled in flour, and season with lemon juice, grated onion, and four tablespoonfuls of grated Parmesan cheese. Bring to the boil and serve poured around the fish.
6. QUICK BAKED COD RECIPE
Put a thick slice of codfish into a baking- pan. Rub with butter, season with pepper and salt, and add sufficient boiling water to moisten. Bake for half an hour, basting frequently. Thicken the gravy with butter and flour, pour over the fish, and serve.
7. BAKED ROCK COD WITH DRESSING
Season breadcrumbs with grated onion, sage, salt, and pepper. Add a tablespoonful of butter broken into bits, and sufficient milk to moisten. Fill and sew up the fish. Lay in a baking-pan on thin slices of salt pork, rub with butter, and cover with thin slices of pork. Pour over two tablespoonfuls of tomato catsup and half a cupful of boiling water. Bake for an hour, basting frequently.
8. BAKED COD A LA BEDFORD
Soak the cleaned fish for two hours in olive oil seasoned with salt, pepper, and Worcestershire. Drain and put into a baking- dish, rub with butter, and sprinkle with crumbs. Add two wineglassfuls of Catawba wine and two cupfuls of oyster liquor. Cover with buttered paper and bake for forty minutes. Take up the fish, thicken the sauce with butter and flour, season with lemon juice and minced parsley, pour around the fish, and serve.
9. BAKED COD WITH CREAM
Parboil part of a codfish in salted water. Remove the bones and put the pieces into a baking dish in layers with Cream Sauce and seasoning between. Cover with crumbs, dot with butter, sprinkle with grated nutmeg, and bake.
10. BOILED CODFISH WITH CREAM SAUCE
Boil the codfish slowly in salted water. Melt two tablespoonfuls of butter, add two tablespoonfuls of flour, and cook thoroughly. Add two cupfuls of cream and cook until thick, stirring constantly. Add salt, pepper, and anchovy paste to season, pour over the fish, sprinkle with minced parsley, and serve.
11. FRIED FILLETS OF COD
Mix together one tablespoonful of olive oil, two tablespoonfuls of lemon juice, and salt, grated onion, and paprika to season. Soak fillets of codfish in this for an hour, then drain, dip into beaten egg, then into crumbs, and fry in deep fat. Drain on brown paper and serve with tartar sauce.
12. BOILED CODFISH CREAMED RECIPE
Sew up the fish in a cloth dredged with flour, and boil in salted and acidulated water. Unwrap, and serve with sauce made of half a cupful each of milk and boiling water, thickened with two tablespoonfuls of butter rolled in flour. Take from the fire, add two eggs well-beaten, and salt, pepper, and minced parsley to season. Add a tablespoonful of capers or tarragon vinegar, pour over the fish, and garnish with slices of hard-boiled eggs.
13. COD BALLS WITH EGG SAUCE
Free two pounds of fresh cod from all bones; chop it and season with salt, pepper, grated nutmeg, and a little finely chopped lemon peel, adding chopped parsley, marjoram, a little soaked breadcrumbs with the water drained well out; mix with two unbeaten eggs and form into balls the size of a tomato. Fry a large sliced onion in two ounces of butter, add a cupful of boiling water, let it boil up, then put in the balls. When cooked, beat three eggs, strain in the juice of two large lemons, adding a little chopped parsley; stir this well in without letting it boil, then dish up the balls and strain the sauce over. Garnish with parsley. If liked, add three or four cut-up tomatoes to the balls.
14. CODFISH A LA CREOLE
Flake one pound of cooked codfish, add to it one cupful of boiled rice, half a can of tomatoes strained, a chopped onion, two tablespoonfuls of butter, and salt and pepper to season. Cook slowly for half an hour.
15. CODFISH AU GRATIN
Cook in court bouillon and cool in the liquor. Scrape off the skin, take out the bones, and put in the baking-dish in which it is to be served. Sprinkle it thickly with grated cheese and pour over a Bechamel Sauce. Sprinkle with crumbs and bake until golden brown.
16. ESCALLOPED COD FISH AND MACARONI
Mix together equal parts of cooked and broken macaroni and flaked boiled cod. Mix with cream sauce. Fill a buttered baking dish, sprinkle thickly with grated cheese, cover with crumbs, dot with butter, and brown in the oven.
17. BROILED SALT CODFISH
Soak two pounds of salt codfish overnight. In the morning change the water, add a chopped onion, bring to the boil, and cool. Drain, wipe dry, rub with melted butter, and broil. Serve with drawn butter Sauce.
18. COD SOUFFLE RECIPE
Boil half a pound of salt codfish according to directions previously given. Mash the fish and mix with two cupfuls of mashed potatoes, pepper to season, and the yolks of two eggs well beaten. Beat thoroughly, fold in the stiffly beaten whites of the eggs, and bake in a hot oven until well puffed and brown.
19. COD AND MACARONI RECIPE
Soak overnight half a pound of salt codfish. Boil for twenty minutes two ounces of broken macaroni. Melt one tablespoonful of butter, add one of flour, and cook thoroughly. Add one cupful of stewed and strained tomatoes and cook until thick, stirring constantly. Season with salt, pepper, and grated onion, add the fish and macaroni, and cook for an hour in a double-boiler.
20. CODFISH A LA BONNE FEMME
Soak overnight three pounds of salt codfish. Boil for twenty-five minutes a quart of peeled potatoes, with salt, parsley, a clove, and an onion in the water. Add the fish and cook for ten minutes longer. Arrange the fish on a platter with the drained potatoes for a border. Melt one teaspoonful of butter, add one of flour, and cook thoroughly. Add two cupfuls of water in which the fish was cooked and cook until thick, stirring constantly, Take from the fire and add the yolks of two eggs beaten with a teaspoonful of vinegar and a tablespoonful of melted butter. Season with pepper, pour over the fish and the potatoes, and serve.
21. STEWED CODFISH A LA LINCOLN
Clean and bone four pounds of fresh cod. Slice and scald two small onions, drain and fry soft in salt pork fat. Cut the fish into cubes and season with salt and pepper. Boil the bones in water to cover, with onion and pork fat. Put the fish into a buttered saucepan and strain the boiling liquid over it, using enough to cover. Add the juice of half a lemon, and thicken with one heaping tablespoonful of butter cooked with two of flour. Season with salt, pepper, minced parsley, and tomato or mushroom catsup. Just before the fish is done add one quart of drained oys- ters and cook until the oysters are plump.
22. COD FRITTERS
Cut into strips fresh boiled cod, or freshened and boiled salt cod. Dip in fritter batter and fry in deep fat.
23. DEVILLED COD
Flake cold cooked fish. Mix with an equal quantity of breadcrumbs, the yolks of two hard-boiled eggs, and melted butter, grated onion, minced parsley, and pepper and salt to season. Add milk or oyster liquor to moisten and fill buttered shells. Cover with crumbs, dot with butter, and brown in the oven.
24. CODFISH A LA SEVILLE
Wash and dry one cupful of rice, brown it in olive oil, and drain. Put into a stewpan and cover with fillets of fresh cod, fried in the oil. Add a sliced onion fried, half a dozen sliced tomatoes, and salt, cayenne, and lemon juice to season. Add two cupfuls of stock, put a buttered paper on top, cover the pan, and bake half an hour in the oven. Take out the fish carefully, mix the rice and seasoning together, and serve as a border around the fish.
25. STEWED CODFISH A LA SHREWSBURY
Stuff the fish with drained oysters and seasoned crumbs, adding two tablespoonfuls of butter in small bits. Sew up, put on the grating in a fish-kettle, seasoning with salt, pepper, and minced parsley. Dot with butter and add the oyster liquor, and two cupfuls each of stock and water. Simmer for forty minutes, basting as required. Take up the fish, thicken the sauce with butter and flour cooked together, and boil for ten minutes. Take from the fire, add a tablespoonful of butter, the juice of a lemon, and the yolks of two eggs well beaten. Strain over the fish and serve.
26. SALT CODFISH A LA BRANDADE RECIPE
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.
27. STEWED COD WITH OYSTERS
Cut fresh cod into fillets, and put in a baking- pan, 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.
28. CODFISH STEAK RECIPE
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. Sprinkle with lemon juice and serve.
29. BROILED COD STEAKS
Soak in salted water for fifteen minutes, wipe dry, and let stand for an hour in olive oil and vinegar. Drain, season, and broil on a well-buttered gridiron. Serve with melted butter and minced parsley.
30. BREADED COD STEAKS
Season the steaks with salt, pepper, and lemon juice, dip in egg and crumbs, and fry in deep fat. Serve with any preferred sauce.
31. FRIED COD STEAKS RECIPE
Clean the steaks, sprinkle with salt and pepper, and dip into flour. Saute in salt pork fat.
32. COD STEAKS A LA NARRAGANSETT
Fry the steaks with a chopped onion in butter, seasoning with salt and pepper. Take out and put a tablespoonful of flour into the frying pan. Cook thoroughly, add two cupfuls of water and half a cupful of wine, and cook until thick, stirring constantly. Add two tablespoonfuls of butter, season with minced parsley and lemon juice, pour over the fish, and serve.
33. CODFISH HASH
Flake cold cooked cod, mix with an equal quantity of mashed potatoes, and season to taste. Cook until light brown in butter.
34. MATELOTE OF COD
Mix together one cupful of oysters, two cupfuls of breadcrumbs, two tablespoonfuls of butter, one egg, and a small onion, chopped. Stuff a small boned codfish and sew up. Lay the fish on slices of bacon in a baking pan and cover the top with bacon. Add sufficient boiling water and bake for an hour, basting as required.
35. FILLETS OF COD RECIPE
Clean and bone the fish and cut into thick strips. Put into a buttered saucepan with a little stock, season, sprinkle with minced parsley, and set into the oven, covered with a buttered paper. Serve in a deep platter with a border of mashed potatoes.
