Codfish - Defined and Recipes
Codfish—A staple salt water fish fit for hotel use all the year round; caught on the New England coast and in vast numbers off the shores of Newfoundland. The Newfoundland fisheries make a specialty of salting, drying and smoking it, besides making ,"caviar" of its roe and extracting the oil from its liver.
The cod is a species of sea fish of the Gadus family, caught principally on the banks of Newfoundland. Salt or dry codfish keeps a very long time without deteriorating. The meat is not the only part used for the table, as the tongue either fresh or salted, is considered a very delicate morsel.
BAKED CODFISH, CAPER SAUCE—On account of its size the fish after cleansing is best cut into portion pieces, seasoned with salt and pepper, rolled in flour, then dipped into melted bacon fat or olive oil, arranged on a baking pan, baked and browned on both sides, the head boiled with an onion and grated carrot; butter sauce made from the liquor, into which is then added capers and caper vinegar; fish served garnished with lemon and parsley, with the sauce at one end of the fish.
BAKED CODFISH STUFFED WITH OYSTERS—Small cod about six pounds each, heads and fins removed, inside filled with an oyster stuffing, sewn up, the back and sides scored into portions, arranged in pan with a few shredded vegetables, moistened with a little fish broth, brushed over with butter, baked and basted till done and glazy; served garnished with a potato croquette and oyster sauce poured around.
BAKED CODFISH, BREAD CRUMBED — Slices of the fish free from bones, laid for an hour in a mixture of olive oil, vinegar, salt and pepper, then taken up and drained, dipped in butter, breadcrumbs, beaten eggs and again breadcrumbs, arranged in baking pan, moistened with a little white wine and oyster liquor, baked a golden brown; served garnished with Duchesse potatoes and lemon, with Hollandaise sauce poured around.
BOILED CODFISH, EGG SAUCE—The fish cut into portion pieces, washed, then laid in salted water for an hour, taken up and put to boil in cold salted water and milk; as soon as the flesh is firm it is done, take up, drain, serve garnished with boiled small potatoes and egg sauce poured around. Other good sauces to serve with boiled cod are oyster, Béchamel and Holland, aise.
BOILED COD STEAK WITH ANCHOVIES —Sells well in restaurants. Cod steaks about three-quarters of a pound in weight, laid in salted water for an hour, then boiled in salted water and milk, taken up and drained well; served garnished with Hollandaise potatoes, butter sauce containing plenty of shredded salt anchovies poured over the steak. (Flemish and Aurora sauces also go well with a boiled cod steak.)
FRIED COD STEAK, TOMATO SAUCE—The steaks laid in salted water for an hour, then taken up and wiped dry; dipped in melted butter, then flour, then in beaten eggs, fried a golden color in oil; served garnished with Julienne potatoes and tomato sauce poured around.
COD STEAK BREADCRUMBED, PARSLEY SAUCE—The steaks laid in salted water for an hour, then taken up and wiped dry, sprinkled with a little lemon juice, dipped in beaten eggs and fresh breadcrumbs, arranged in a buttered pan, brushed over with melted butter or bacon fat, baked and turned so that both sides are brown; served with parsley sauce at end of dish. and garnished with Parisienne potatoes.
FRIED COD CUTLET, PIQUANTE SAUCE —Steaks cut from the middle of the fish, seasoned with salt and pepper, dipped in melted butter, rolled in flour, fried in pan with bacon fat, served with Piquante sauce at one end, Saratoga chips, lemon and parsley at the other.
BROILED COD STEAK, COLBERT SAUCE —The steaks seasoned with salt and pepper, dipped in melted butter, rolled in flour, slowly broiled till done; served with Colbert sauce poured around and garnished with lemon and parsley, also some fancy fried potatoes.
CURRIED COD STEAK WITH RISSOTO -- Good way to use the tail steaks: cut them half an inch thick, fry them a golden brown with a little minced onion, then place them in a saucepan, flour and curry then added to the butter and onions they were fried with, stirred, moistened with equal parts of fish broth and cream, boil up, skim, add a little anchovy essence, strain the sauce over the steaks, put on range and simmer for a few minutes; serve with the sauce over and garnish with small molds of rissoto.
CREAMED FRESH COD ON TOAST—Shoulders and tails of cod are often bought up cheap; boil them with an onion in salted water and milk, when cool, remove all skin and bones, keeping the flakes whole; cream sauce made from the liquor they were boiled in, finished with a few beaten eggs, the fish flakes then reheated but not boiled; served on toast sprinkled with chopped parsley, and garnished with strips of toast.
SCALLOPED FRESH CODFISH—The preceding recipe filled into scallop shells or oval deep dishes, the top sprinkled with mixed grated cheese and sifted breadcrumbs, then with melted butter, baked a delicate brown and served.
CRIMPED COD, SHRIMP SAUCE—To crimp a cod it must be fresh caught, then instantly killed, cut and notched with a knife, then boiled in salt water and milk; served with shrimp sauce poured around and garnished with quartered hard boiled eggs, and small potatoes sprinkled with Maitre d'Hôtel butter.
COD STEAK SAUTE, CLUB STYLE—Steaks cut from the middle of the fish, seasoned with salt and pepper, dipped in melted butter, rolled in flour, fried a pale color in clear melted butter, taken up and drained, placed on serving dish, the outer edge of the top garnished with fine parsley dust forming a horse shoe, lobster coral placed down the centre, and trianon sauce poured around.
BOILED CODFISH TONGUES, EGG SAUCE —The tongues steeped for a whole day, then blanched for ten minutes, taken up, masked with egg sauce; served on toast.
SCALLOPED FRESH CODFISH TONGUES —The steeped tongues blanched for ten minutes, a thick Poulette sauce made from the blanching stock, tongues then mixed into it, filled into scallop shells or deep oval dishes, the top strewn with mixed chopped parsley, grated cheese and bread crumbs, browned and served.
FRICASSEE OF COD'S SOUNDS WITH OYSTERS—The sounds blanched till nearly done in salted milk and water, taken up and drained, the oyster then blanched in the strained stock; cut the sounds after blanching to the size of the oysters; Poulette sauce made from the blanching stock, to which is then added the fish; served on toast with a dusting of finely chopped parsley.
STUFFED COD'S SOUNDS, OYSTER SAUCE —The sounds blanched and allowed to cool, then spread with an oyster forcemeat (see oysters); when spread, coiled around and pinned with a small skewer, rolled in flour, then in melted butter and then in sifted bread-crumbs, arranged in a buttered baking pan, roasted and basted with butter till brown and frothy; served very hot with oyster sauce.
BOILED COD'S ROES, BUTTER SAUCE—The roes blanched and skinned, then simmered till done in hot water with a dash of vinegar; served with a good butter sauce containing a little anchovy essence and chopped parsley.
BROILED COD'S ROES, BUTTER SAUCE—The roes blanched and skinned, then rolled in flour and fried in butter; served with the sauce of the preceding recipe with an addition of chopped capers.
FRIED COD'S ROES, CAPER SAUCE—The roes blanched and skinned, then rolled in flour and fried in butter; served with a strained piquante sauce well reduced with caper vinegar and then add chopped capers.
SMOKED COD'S ROES—Are best either split and broiled, or split and fried in butter; served with Maitre d'Hôtel butter poured over, garnished with lemon.
BOILED SALT COD, CREAM SAUCE—Boneless codfish steeped over night, boiled up, water thrown away, again boiled up using cold water; when done, taken up and drained; served with cream sauce poured over, garnished with plain boiled potatoes or with potatoes in their skins.
SALT COD SHREDDED AND CREAMED—The fish prepared as in the preceding, then pulled into shreds, mixed into a reduced cream or cream sauce; served on very hot toast, with a dusting of chopped parsley.
CODFISH BALLS; OR CODFISH CAKES—The shredded codfish of the preceding and an equal quantity of well mashed fresh boiled potatoes, seasoned with salt, pepper and nutmeg, bound with a few yolks of eggs, mixed well, made into small flattened cakes, rolled in flour, fried brown in bacon fat; served with a slice of bacon, and a little cream sauce poured around.
SCRAMBLED SALT COD ON TOAST—The cod steeped, double blanched, shred, lightly fried in butter, seasoned with red pepper, equal quantity of cream and beaten eggs then mixed and stirred into the fish, scrambled ligthly; served very hot on buttered toast.
SCALLOPED SALT COD, (COD AU GRATIN) —The shredded and creamed cod filled into scallop shells or deep oval dishes, sprinkled with mixed grated cheese and sifted bread-crumbs, browned in the oven or under a salamander.
CODFISH CHOWDER—Can be made with either fresh or salt fish; if the salt soak it over night, blanch it twice so as to extract the salt, fry some small pieces of salt pork with an onion minced, when of a light color, remove from the fire, add the fish in flakes (freed from bone), some raw peeled potatoes cut in squares, a seasoning of thyme, marjoram, pepper and a can of tomatoes, fill the saucepan half full with fish broth, put on the lid, place in oven and let it simmer for an hour, take out, and work in without breaking the potatoes an equal quantity of thin cream sauce, add a little chopped parsley and serve. (After the cream sauce is in it must not be allowed to boil again or it will curdle).
COD AND OYSTER PIE, FRENCH STYLE—Fresh boiled cod in flakes, scalded oysters added, mixed with Aurora sauce, kept hot in bain-marie, platter shaped pieces of puff paste split, cod and oysters in sauce placed on the lower crust, covered with the upper crust and served very not.
CODFISH TONGUE PATTIES—The tongues steeped and blanched, then fried with butter, drained, mixed with tomato sauce, filled into hot patty shells and served.
SALT CODFISH HASH, NEW ENGLAND STYLE—The shredded and creamed cod previously mentioned mixed with an equal quantity of potatoes cut in thin strips like matches, which are then boiled in cream; when done and well reduced, mixed with the fish and served very hot on toast.