Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one instant
- salt
- pepper
Directions
Salt fish should be put in a deep plate, with just water enough to cover it, the night before you intend to cook it ; it should not be boiled one instant, for boiling renders it hard ; it should lie in scalding hot water for two or three hours ; the less water that is used, and the more fish is cooked at once, the better; water thickened with flour and water, while boiling, with sweet butter put in to melt, is the common sauce. It is more economical to cut salt pork into bits, and fry it till the pork is brown and crispy ; it should not be done too fast, lest the sweetness be scorched out.
A big fish is most profitable ; strip all you can from it ; spread on a brown paper in the sun for a few hours ; do not try to dry by the fire ;
CODFISH. 47Y
tie up in a thick paper bag, or put in some vessel with a tight cover (to prevent the smell from arising) ; soak the remainder and rinse at once. A nice way to cook it : Shred it tine ; wash through several waters to remove the salt ; boil for five minutes ; drain off the water and add milk, butter, pepper, salt and flour. Now toast a few slices of l^read ; dip them in hot water, lay on the bottom of a deep platter and spread with butter ; next break some eggs in a basin of boiling water ; cook carefully without breaking the yolks ; lift them with a skimmer, and lay them on the toast ; then pour on the codfish and you will have a deli- cious dish.