Classic Culinary Arts:

Matelote Of Codfish Recipe

Matelote Of Codfish Recipe, part of the classic American culinary arts. Pieces such as Matelote Of Codfish Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Matelote Of Codfish Recipe

Cut off the head of a codfish weighing five pounds. Remove bones from the fish, and fill it with a dressing made of half a pint of oysters, a scant pint of bread crumbs, a fourth of a teaspoonful of pepper, two teaspoonfuls of salt, two table-spoonfuls of butter, half an onion, an egg and half a table-spoonful of chopped parsley. Place five slices of pork both under and over the fish. Boil the bones in a pint of water, and pour this around the fish. Bake an hour, and baste often with gravy and butter. Have a bouquet in the corner of the baking pan. Make a gravy, and pour around the fish. Then garnish with fried smelts.