Dried Cod Navy Style Recipe
Ingredients
| 1 pound salt cod | ||
| Water | 4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Rice | 1 Cup (16 tbs) | |
| Butter | 6 Tablespoon | |
| Flour | 3 Tablespoon | |
| Prepared mustard | 2 Tablespoon | |
| 2 onions, cut into rings | ||
| Eggs | 4 standard | |
| Potatoes | 4 , cooked | |
| Gherkins | 2 , chopped | |
Directions
Soak the fish in water for 4 hours.
Remove the bones, if any, and cut the meat into strips.
Roll up and tie the strips.
Bring the water to a boil, add the salt and cod and lower the heat.
Simmer slowly for 1 hour.
Keep the cod warm and reserve the cooking liquid.
Cook the rice, following the directions on the package.
Heat 3 tablespoons butter in a saucepan, stir in the flour and add 2 cups of the cooking liquid, stirring constantly until a smooth sauce is formed.
Stir in mustard.
In a frying pan heat the remaining 3 tablespoons butter and saute the onion rings until golden brown.
Remove the bones, if any, and cut the meat into strips.
Roll up and tie the strips.
Bring the water to a boil, add the salt and cod and lower the heat.
Simmer slowly for 1 hour.
Keep the cod warm and reserve the cooking liquid.
Cook the rice, following the directions on the package.
Heat 3 tablespoons butter in a saucepan, stir in the flour and add 2 cups of the cooking liquid, stirring constantly until a smooth sauce is formed.
Stir in mustard.
In a frying pan heat the remaining 3 tablespoons butter and saute the onion rings until golden brown.
Chef
