Codfish
Balls by Jason Morris
3
cups diced raw potatoes
1
egg, beaten
2
tbsp. butter or margarine
¼ tsp
pepper
½ cup
mayonnaise
1
small onion, finely minced
3
hard cooked eggs, chopped
½ cup
sweet pickles, chopped
½ tsp salt and a few grains of pepper.
Bread crumbs, margarine, onion, pepper, salt, savory, turrs,
2 turrs, 2 cups of fine bread crumbs, 1 chopped
onion, 1/4 cup margarine, 1/2 tsp. salt, 1 tbsp. savory, 1/4 tsp. pepper.
Gravy: 2tbsp. flour
Pastry: 1/3 cup margarine, 2 cups flour, 2 tsp. baking powder, 1/2 tsp. salt, 2
or 3 tbsp. cold water.
Dressing
In a mixing bowl, mix together 2 cups of bread crumbs,
1 chopped onion, 1/4 cup of soft margarine, 1/2 tsp. salt, 1 tbsp. savory, and
1/4 tsp. pepper.
Cooking
Clean the turrs and drain well.
Stuff the turrs with the dressing and fasten with
skewers.
Place in roasting pan and prick the birds so that fat will drain off.
Sprinkle with salt and pepper.
Bake about 1/2 hour at about 400F degrees to render off fat.
Remove the birds from the oven and pour off the fat.
Lower the oven to 350F degrees, return the birds to the oven, and bake for
about 1 1/2 hours more.
Remove the turrs from the roasting pan
Add water to the roasting pan and make gravy by adding flour thickening. (See
below for recipe.)
Replace bird in roasting pan and cover with pastry (See below for recipe.)
Bake for about 20 minutes until brown.
Flour
Thickening
Take a small jar with a cover.
Place 1/4 cup of cold water in the jar.
On top of the water place 2 tbsp. of flour.
Place the cover on the jar and shake until the mixture is smooth
Add to liquid from meat to make it thicker.
Pastry
Cut margarine into flour, baking powder, and salt until the mixture resembles
bread crumbs.
Sprinkle in water, 1 tbsp. at a time and mix.
Gather the pastry into a ball and place on lightly floured board.
Roll out the pastry to the correct size to cover the birds.
Partridge
Soup
Carrots,
flour, onion, rabbits, salt, salt pork, potato, and turnip
1 lb. salt beef, 1 or 2 partridge, 1 diced turnip, 2 diced carrots, 1 finely
chopped onion, 1/2 cup of rice
Fill soup pot almost full with hot water.
Cut salt beef into 1" cubes.
Cut partridge into small pieces.
Add salt beef and partridge to water.
Cook for about 1 1/2 hours. Add diced carrots and turnip and cook for 10
minutes.
Add rice and onions and cook for 20 minutes more.
Serve hot.
Seal
Flipper Pie
Baking soda, baking powder, carrots, seal flippers, flour, butter, onion,
pepper, salt, salt pork, turnip
2 flippers, 1 tbsp. baking soda, 2 tbsp flour, salt, pepper, 1/4 lb. salt
pork cut into small cubes, 1 chopped onion, 2 diced carrots, 1 diced turnip.
Pastry: 1/3 cup margarine, 2 cups flour, 2 tsp. baking powder, 1/2 tsp. salt, 2
or 3 tbsp. cold water.
Soak
the seal flippers for 1/2 hour in cold water to which 1 tbsp. of baking soda
has been added.
The fat will turn white. Remove all the fat.
Mix 2 tbsp. of flour with salt and pepper
Dredge the flippers with the flour mixture.
CooK the salt pork in a fry pan.
Fry the flippers until brown in the rendered salt pork fat.
Add a little water and simmer until partly tender.
Put the flippers in a roaster with the onion and the cubed carrot and turnip,
and add 1 cup of water.
Cover and bake at 350F degrees for 2 to 3 hours.
Remove from oven and take flippers from roaster.
Adding 1 1/2 cups of water to the roaster and stir well
Add flour thickening (See recipe at the bottom,) and stir well until thicken to
make gravy.
Place the flippers back in the roaster and cover with pastry (See recipe at the
bottom.) Bake at 400F for about 25 minutes until pastry is brown.
Flour
Thickening
Take a small jar with a cover.
Place 1/4 cup of cold water in the jar.
On top of the water place 2 tbsp. of flour.
Place the cover on the jar and shake until the mixture is smooth
Add to liquid from meat to make it thicker.
Pastry
Cut
margarine into flour, baking powder, and salt until the mixture resembles bread
crumbs.
Sprinkle in water, 1 tbsp. at a time and mix.
Gather the pastry into a ball and place on lightly floured board.
Roll out the pastry to a thickness of about 1/2" to 3/4" and to the
correct size to cover the flippers.
Fried Cod Tongues
Cod fish tongues, flour, margarine, pepper, salt
32
cod fish tongues, 1 1/2 cups of flour, 3 tbs. margarine or cooking oil, 1 tsp.
salt, 1/2 tsp. pepper.
Carefully wash fresh cod tongues and dry in a paper towel.
Put flour, salt, and pepper together in a plastic page. Add tongues and shake
until they are covered evenly with flour.
Melt margarine in large saucepan
Add tongues and cook until golden brown
Serve hot, with mashed potatoes,
carrots, and green peas