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.

Fig. 288.

The meat is not the only part used for the table, as the tongue either fresh or salted, is considered a very delicate morsel.

(1136). Fresh Codfish, A La Duxelle, Baked (Morue Fraiche Ou Cabillaud A La Duxelle Au Gratia)

Fill the empty gill holes and the inside of the belly with a pike forcemeat (No. 90), into which has been mixed a quarter of the same quantity of cooked fine herbs (No. 385); season the fish with salt, pepper, and chopped up shallots, and moisten lightly with Madeira wine; cover over with an espagnole sauce (No. 414), dredge bread-raspings on top, and pour melted butter over all, then place the fish in a moderate oven to brown, and cook for about forty-five minutes according to its size. When the fish is thoroughly done, squeeze over the juice of a lemon, and bestrew the surface with chopped parsley.

(1137). Fresh Codfish, Norwegian Style (Morue Fraiche A La Norvegienne)

Raise the fillets from a very fresh codfish; cut and pare them into half heart-shaped pieces, season with salt, pepper, parsley, lemon juice, and chopped shallots. Lay them in a straight row on a baking dish with their seasoning, sprinkle liberally with bread-crumbs, and on top a little parmesan cheese, pour over melted butter, and cook the fish in a hot oven. Serve a separate sauce-boat of white wine sauce (No. 445), thickened with egg-yolks, and cream, and finished with a little nutmeg.

(1138). Fresh Codfish, Broiled With Bacon Or Ham (Morue Fraiche Grillee Au Petit Sale Ou Jambon)

Cut the codfish into transversal slices; season each with salt and pepper, and saturate with oil, then broil them over a slow fire; dress the pieces on a very hot dish, garnish around with thin slices of broiled ham or bacon, and sprinkle over butter mixed with fine herbs, lemon juice, capers, and finely chopped pickled gherkins.

(1139). Fresh Cod's Head, Egg Sauce (Tete De Morue Fraiche Sauce Aux (Eufs)

After cleaning, washing, and tying the head of a codfish weighing about ten pounds, place it in a fish kettle, and cover with salted water; add parsley branches, sliced onions, whole peppers and vinegar, boil and leave it on the side of the fire for half an hour, keeping it near the boiling point. When the fish is done, dress it on a long dish covered with a napkin, and garnish the ends with parsley leaves, laying boiled potatoes pared olive-shaped on each side. Serve a separate sauceboat of egg sauce (No. 462).

(1140). Fresh Codfish, Slices A La Hollandaise (Morue Fraiche Tranches A La Hollandaise )

Have some slices of codfish cook them by throwing over them some very salty boiling water and keeping it near the boiling point for half an hour; when done, drain and dress in the center of a dish over a folded napkin, surrounding the fish with branches of parsley. Serve separately small three-quarters of an inch in diameter balls of potatoes, cooked in salted water, drained and laid in a vegetable dish with sufficient melted butter poured over to cover.

Fig. 289.

Fig. 290.

(1141). Fresh Cod's Tongues With Black Butter Or Chopped Sauce (Langues De Morue Fraiche Au Beurre Noir Ou A La Sauce Hachee)

Pour two quarts of water into a saucepan, let boil, then add half a pound of carrots, and a quarter of a pound of onions, both finely minced, a few sprigs of parsley, and two gills of vinegar. Let the whole boil for fifteen minutes, then throw in the cods' tongues; cover the saucepan; at the first boil remove it from the hot fire to keep the liquid at the same heat, but without boiling for fifteen minutes; then remove and drain the tongues, wipe them on a cloth to dry all the moisture, and dress them on a very hot dish; season with salt, pepper, and chopped parsley, then pour over a liberal quantity of black butter passed through a fine sieve; set the dish for a few moments in the oven before serving. Instead of black butter a chopped sauce (No. 539) can be substituted.