Making Luncheon Or Supper - Tuesday - Lesson 113
Description
This section is from the book "Lessons In Cooking Through Preparation Of Meals", by Eva Robeeta Robinson. Also available from Amazon: Lessons in Cooking Through Preparation of Meals.
Making Luncheon Or Supper - Tuesday - Lesson 113
Codfish - Creole Style
Tea
Codfish - Creole Style
Wash and soak 1/2 pound of boneless flaked codfish over night. Blanch 1/4 c rice and boil 20 m. While cooking melt 2 T butter; in it put 1 onion sliced finely and cook slowly until the onion is soft, but not brown. This will take about 20 m. Drain the codfish, add it to the rice, also 3/4 c strained tomatoes to the onion, cover the pan and cook gently for 20 m. Serve at once.
Preparing The Meal
About 3/4 h before lunch start the rice and onion to cooking for the Codfish - Creole Style. In about 20 m finish the preparation of the Codfish and while cooking cut the rye bread and butter and with a dish of apple sauce place on the table. Make the tea and serve the lunch.
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