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ing-dish or casserole is buttered and a layer of potatoes alternating with a layer of fish put in so that the last layer will be potatoes.
The gravy is made by heating the butter, stirring in the flour, adding the cream, salt, pepper, Parmesan cheese and capers. Cook one minute, then pour over the layers of fish and potatoes. Strew a few bread crumbs on top and place the pieces of butter on, then bake slowly 1½ hours. Serve in the dish with head lettuce.
No. 41—SALTED CODFISH CROQUETTES.
Quantity for 6 Persons.
The preparation and ingredients are the same as given under No. 38, Fish Croquettes. If the codfish is too salty, soak it in water a few hours or simmer in boiling water a few minutes.
No. 42—CODFISH HASH.
Quantity for 6 Persons.
- 1½ lbs. of codfish
- 1 small piece of butter
- 1 tbsp. of flour
- ½ pt. of cream
Preparation: The codfish is picked to pieces. If it is too salty, soak it a few hours. Heat the' butter, stir in the flour, cream and fish and cook for 10 minutes. Toast slices of wheat bread and serve the fish hash on this.
No. 43—FRIED FRESH HERRING.
Quantity for 6 Persons.
- 12 fresh herring
- Salt
- ½ lb. of butter or lard
- 1 cup of flour
For the Gravy.
- Juice of 1 lemon
- ⅛ lb. butter
- 1 tbsp. parsley
Preparation: The head of the herring must have a yellow color, if it looks reddish, the herring is stale. The herring is dressed, washed, salted for 45 minutes, then it is dried and rolled in flour, that has been mixed with salt and pepper. Heat the butter or fat and fry the herring in it to a nice color, turning occasionally. For the gravy, brown the butter, add the juice of the lemon and finely chopped parsley.
Serve the herring on a hot platter and pour the gravy over it.
