Kentucky Cod

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Cut the fish up into 2in. pieces.
  2. Season each piece with salt and pepper.
  3. Roll the seasoned fish in Indian corn meal, or oatmeal if Indian corn meal is unavailable.
  4. Fry thin rolls of bacon until done and place them in a hot dish.
  5. Fry the fish in the same pan used for the bacon, using the bacon fat.
  6. If there is not enough bacon fat, add a little lard or previously saved bacon fat.
  7. When the fish is delicately browned, drain it.
  8. Pile the drained fish on a hot dish.
  9. Garnish the fish with the fried bacon.
Original Text · last edited 4 days ago
Kentucky Cod.—Cut the fish up into 2in. pieces, season each with salt and pepper, and roll in Indian corn meal, or failing this, in oatmeal. Fry some thin rolls of bacon and put them when done in a hot dish, then fry the fish in the same pan in the bacon fat, adding, if the latter be not sufficient, a little lard or some more bacon fat saved on a previous occasion. When delicately browned, drain the fish, pile it on a hot dish, and serve garnished with the bacon.
Notes
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