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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 chicken 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.
Tags for this recipe :chopped parsley, codfish, egg, fish recipes, half a pint matelote of codfish recipeTags: Fish Recipes
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