Baked Cod
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Produce
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Meat & Poultry
Dairy & Eggs
Pantry / Durable
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Archive recipe
A historic Canadian dish of middle part of large fresh cod,, teacup of breadcrumbs peppered and salted, salt pork, herbs (parsley, marjoram and thyme) and suspicion of onion. Adapted from Baked Cod, from The Canadian Family Cook Book (1914).
Adapted from Baked Cod, in The Canadian Family Cook Book (1914), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/baked-cod.md.
The dish
3 of 9 items checked
archive.org
3 of 9 items checked · 5 aisles
Lay the fish in cold, salted water for half an hour
Wipe it dry
Stuff it with a force-meat, made of crumbs, pork, herbs, onions and seasoning, bound with the beaten egg
Lay it in the baking-dish, and pour over it the melted butter, which should be quite thin, seasoned with the sauce, lemon-juice, pepper, and a pinch of parsley
Bake in a moderate oven for an hour, or longer, if the piece is large, basting frequently, lest it should brown too fast
Add a little butter and water if the sauce thickens too much
When the fish is done, remove it to a hot dish, strain the gravy over it, and serve
A few capers or chopped green pickles are considered a pleasant addition to the sauce
Adapted from Open Recipe Archive · The Canadian Family Cook Book (1914; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)