Fillet Of Cod Recipe

Fish House Recipes, 1940s

Fillet Of Cod Tercentenary Recipe

Select a nice fresh codfish weighing four to five pounds. Clean, fillet and cut in portions. Arrange on a pie pan and tie a piece of cheese cloth around pan containing the fish. By boiling three quarters of an hour, in one quart of milk and a quart of water to which has been added one teaspoon salt, one tablespoon vinegar or lemon juice, one onion, one bay leaf, one carrot, a few cloves, whole pepper, and parsley branches to each two quarts of liquid, it will season as well as make the flesh firm and white. Lower into a kettle containing hot liquid enough to just cover fish. Immediately add sufficient cold liquid, to reduce the temperature just below boiling. Simmer until skin leaves the fish. Six to ten minutes per pound is allowed for cooking. When done, remove to a hot platter or plate, garnish with whole parsley and some hollandaise potatoes. Pour cardinal sauce over fish and serve.

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