Glazed Corned Beef
Hunt to Harbor, A Maryland Cookbook, The Junior League of Baltimore, 1996
1 corned beef
2 tablespoons butter
1 tablespoon prepared mustard
3 tablespoons vinegar
5 tablespoons ketchup
½ cup brown sugar
Cook corned beef according to directions on package, and drain well. Combine remaining ingredients in a small saucepan, and bring to a boil. Pour sauce over cooked and drained meat, and roast at 350 degrees for about 30 minutes, basting occasionally. Slice and serve with remaining sauce.
Serves 6 to 8
Baltimore Coddies (Codfish Cakes)
Source: The Baltimore Sun
by Julie Rothman, July 19, 2006
Makes 12 cakes
1/4 pound salt cod
1 to 1 1/4 pounds potatoes, peeled and diced
2 tablespoons milk
1/4 cup saltine crackers (8), crushed
2 eggs, lightly beaten
1/2 teaspoon black pepper
Vegetable oil for frying
Additional saltines (for serving)
Yellow mustard (for serving)
Soak salt cod for 24 hours in a bowl of water, changing the water every 6 to 8 hours. Place cod in a pan and cover with fresh water. Bring to a boil. Drain. Cover with water again and bring to a boil. Simmer for 10 to 15 minutes.
Drain and break up with a fork; let cool. Boil potatoes until tender. Drain potatoes, mash (leaving a little lumpy) and add the milk; cool. In a large bowl, combine the cod, mashed potatoes, crushed saltines, eggs and pepper.
Roll into palm-sized balls and flatten slightly. Fry in 1/4 inch of hot vegetable oil. Brown coddies on each side and drain on paper towels. Replace diminished oil between batches.
Maryland’s Way, The Hammond Harwood House Cook Book, 1963
1 young frying chicken
1 cup flour
½ teaspoon salt
¼ teaspooon pepper
Fat for frying
1 cup milk
Cut up chicken into serving pieces. Sift flour and mix with salt and pepper. Dredge chicken pirces well on both sides with seasoned flour. Have about ½ inch of hot fat in a large frying pan. Put chicken in and cover pan for 5 to 7 minutes. Uncover and turn chicken when underside is a rich, golden brown. Cover again for the same length of time, then remove top and finish browning chicken. Reduce heat, remove excess fat from pan, add a very little water, cover again and steam until tender, juicy and done through to the bone. This will take about 10 to
20 minutes longer, depending on size of pieces. Take chicken out and arrange on hot serving platter. To make cream gravy, pour off most of fat, leaving the brown crumbs. Put a small lump of butter in pan and scrape up all crusty brown bits. Add a little seasoned flour and blend until smooth. Pour in gradually a cup of rich milk and stir until creamy and thickened. Test seasoning. Strain through a coarse sieve, if necessary. Gravy may be served over chicken or in a sauce boat. Fried Mush is a nice accompaniment, surrounding chicken on platter.
Mrs. William F. Kelly, Sudley
Anne Arundel County
A Taste of History with Joyce White