No. 2536 — Baked Cod with Potatoes
English historical translation of Molokhovets recipe No. 2536 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare cod as described in recipe No. 1277. Grease a tin cooking dish with Provençal (olive) or mustard oil. Arrange a layer of boiled, sliced potatoes, scatter with chopped parsley and dill, a spoonful of finely chopped shallots, a little pepper and nutmeg, and optionally chopped green garlic. Sprinkle with a tablespoon of olive oil.
Place slices of cod over the potatoes and cover with another layer of similarly seasoned potatoes. Pour over more oil or batter No. 2404, sprinkle with grated white bread and bake until browned.
Other ways of serving cod mentioned here are: (1) with white table wine, following the carp in recipe No. 1150; (2) with tomato sauce, as in recipe No. 1281, omitting animal-based additions; and (3) with cherry and red-wine sauce, as in recipe No. 1285.
To provide
3 pounds of cod and 1½ pounds of potatoes. ¼–½ pound of shallots. 5–10 allspice berries. Nutmeg. | Parsley and dill. 2–3 rusks. ¼–½ glass of mustard or other vegetable oil. (Garlic); (ingredients for batter, if used). |