Baked, Stuffed, Codfish is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a cod stuffed with veal stuffing and breadcrumbs that's oven-baked and served with an oyster sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Baked, Stuffed, Codfish.
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This is a classic recipe for a Victorian version of Baked, Stuffed, Codfish that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 219.—BAKED CODFISH, STUFFED.
Procure a perfectly fresh middle-sized fish, wipe it thoroughly clean, fill the inside with veal stuffing, No. 294, sew up the flaps, and having trussed the cod in the form of a letter S, with a sharp knife make deep incisions on both sides of the fish, and place it upon a pound of dissolved butter, season with pepper and salt, and some oyster liquor, and set it to bake in the oven; basting it frequently with its own liquor; about an hour and a half's baking will suffice to do it thoroughly. When about half done, with a dredger containing brown raspings of rolls, shake a coating all over the fish; this must be repeated several times; whereby not only the appearance of the fish will be enhanced, but the flavour will also be considerably improved. The cod done, lift it carefully by means of two fish-slices, cleverly handled, on to its dish; strain the liquor into a stewpan, add thereto six ounces of butter, four ounces of flour, a glass of Harvey, a glass of wine, a little anchovy, cayenne, nutmeg, a few chopped capers, lemon-juice, and four dozen of scalded oysters; stir it over the fire until it boils; pour it over and round the fish, and serve.
Modern Redaction
Ingredients:
1 medium whole cod
200g veal stuffing
400g butter, melted
salt and freshly-ground black pepper, to taste
60ml oyster liquor
200g brown breadcrumbs
For the Sauce:
240g butter
120g plain flour
140ml Harvey's sauce
140ml white wine
1 tbsp anchovy essence
cayenne pepper and freshly-grated nutmeg, to taste
1 tbsp capers, chopped
2 tbsp lemon juice
30 scalded oysters (or use tinned)
Method:
Clean, scale and gut the fish then wash thoroughly inside and out. Wipe dry then stuff the cavity with veal stuffing. Sew the body opening closed then truss the fish in the form of an S and set in a baking dish. Use a sharp knife to make deep incisions along the sides of the fish then pour over the melted butter and oyster liquor.
Season with salt and black pepper then transfer to an oven pre-heated to 180°C and bake for about 90 minutes, baste frequently with the pan juices. When half done sprinkle brown breadcrumbs to coat the fish (repeat this process several times during the final cooking stages to ensure the fish is evenly coated.
When the fish is done, carefully lift out onto a warmed serving dish. Strain the pan juices into a saucepan and place on the hob. Work in 240g butter and the flour until smooth then add the Harvey's sauce, white wine and anchovy essence. Season to taste with cayenne pepper and nutmeg then work in the capers, lemon juice and oysters. Bring the sauce to a boil, pour over the cod and serve.
