Baked Codfish


MRS. DAVID BELL.



Choose a good sized fresh codfish, prepare it for cooking without

beheading it, fill the inside with a dressing of bread crumbs, a finely

chopped onion, a little chopped suet, pepper and salt and moisten all

with an egg. Sew up the fish and bake, basting with butter or dripping.

If butter, beware of too much salt.



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