SALT COD
DINNER  Buy a pound
piece of salt fish for 3 or 4 servings. Cover fish with cold water and bring to
a simmer on lowest burner on stove. If water tastes very salty pour off
and start over again. Never boil, just simmer until tender. While cod is cooking,
try out bits of salt pork and drain 2 tablespoons fat from pork and add 2
heaping tablespoons flour. Blend well and use to thicken 2 cups hot milk for
cream sauce. Serve the cod on your prettiest platter. Cover with cream sauce and
sprinkle with . Surround with new boiled potatoes and you can really
taste New England! PICKLED HERRING •
1 or 2 herrings
(fresh)  •
Onions, sliced or
chopped •
2 teaspoons mixed
pickling spices (generous) •
generous ½ cup
sugar •
Add white vinegar
to make 2 cups total of sugar and vinegar. Soak herrings overnight in cold water in cool
place. Fillet fish by removing small bones and skin. Rinse and drain. Cut fillets
into thin slices. Place in layers with onion and spices. Mix vinegar and sugar
and pour over. (This should cover fish pieces.) Remove red peppers from spices. Fish will be completely pickled in
about 2 weeks. Place in refrigerator for storing. |
