The Epicure's Almanac or Diary of Good Living
March 15th : TWICE LAID
For this excellent dish we are indebted to some clever “sea cook”, - a Ude afloat; and if, under the disadvantages of being prepared at a ship's galley, it can be rendered palateable, how much better is it on shore ! where we have a command of fresh butter, eggs,and vegetables ; things rarely enjoyed by “ those who go down to the sea in ships,”
My shore-going method of preparing this seafaring seafare is this :- If during Lent more salt-fish has been dressed than eaten, I have the meat carefully taken off the bones; yesterday's parsnips, potatoes, and egg-sauce chopped up with the fish ; the whole put into a pie-dish and placed in the oven for half an hour.
It should be looked to occasionally during the baking, and if it appears too dry, put a little fresh butter over the top. Cold codfish, well sprinkled with salt, with the addition of oyster sauce, and some mashed potatoes, may be treated in the same manner as above, and makes a very good dish; but for the marine gourmand, salt-fish against the field.