(3) Scald some sounds, pare off their black skins, and rub
them well with salt ; then put them in a saucepan of cold
water, and boil gently at the side of the fire until nearly
cooked. Drain the sounds, dredge them over with flour, put
them on a gridiron, and broil over a clear fire. Put loz.
of butter in a saucepan with 1 table-spoonful of flour✪ Stewed Cod’s Roe, and stir
it over the fire until well mixed ; then pour in a little more
than J- pint of good gravy, season with salt and pepper, and
continue stirring it over the fire until boiling. When cooked,
lay the sounds on a hot dish, pour the gravy over them, and
serve.
Cod’s Sounds-and-Tongues Pie. — Steep an equal quantity of
sounds and tongues in cold water for twelve hours ; then put
them into a stewpan with 2oz. of butter and fib. of sliced
onions, put the pan on the fire, and fry them until they are of a i
brown colour ; take them out, add 2 table-spoonfuls of flour and
1 pint of good stock, and mix well until quite smooth. Put back !
Codfish — continued.
the sounds and tongues, add 1 pinch of pepper, 1 wineglassful
of Madeira or white wine. 1 teas] oonful of essence of anchovy,
and the juice of half a lemon, and place the pan over the
fire for five minutes, stirring frequently so as not to let them
burn. Take out the tongues and sounds, arrange them in a
pie-dish, mixing in with them a few uncooked o? sters and hard-
boiled eggs cut into quarters, pour over the sauce, cover the
dis-h with a light paste, and put it in the oven to bake. As
soon as the crust has risen and is done, the pie is ready for
serving.
Roasted Cod’s Sounds. — Wash and clean some sounds, put
them in a saucepan with sufficient milk-and-water to cover
them, and boil gently until three-parts cooked ; then move them
off the fire, and leave until cold. Finely chop about two
dozen oysters, and mix them with 1 breakfast-cupful of grated
breadcrumbs and 2oz. of butter ; season the mixture with
salt and pepper and a small quantity of grated nutmeg, and
bind it with beaten yolks of eg-g✪ Oyster Forcemeats. Spread the forcemeat over
the sounds, roll them round, fasten them securely with small
skewers, baste willi a few table-spoonfuls of warmed butter,
roll in finely-grated breadcrumbs, and lay in a Dutch oven
to roast in front of a clear fire, turning constantly and hasting
with butter, which should be kept for that purpose in a
small basin near the fire. More grated breadcrumbs should
be strewn over if the others fall off at all. When nicely
browned, arrange the sounds on a hot dish over which has
been spread a folded napkin or an ornamental dish-paper,
garnish with fried parsley, and serve with a sauceboatful
of oyster sauce.
Page 434 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(3) Scald some sounds, pare off their black skins, and rub them well with salt ; then put them in a saucepan of cold water, and boil gently at the side of the fire until nearly cooked. Drain the sounds, dredge them over with flour, put them on a gridiron, and broil over a clear fire. Put loz. of butter in a saucepan with 1 table-spoonful of flour, and stir it over the fire until well mixed ; then pour in a little more than J- pint of good gravy, season with salt and pepper, and continue stirring it over the fire until boiling. When cooked, lay the sounds on a hot dish, pour the gravy over them, and serve.
Cod’s Sounds-and-Tongues Pie. — Steep an equal quantity of sounds and tongues in cold water for twelve hours ; then put them into a stewpan with 2oz. of butter and fib. of sliced onions, put the pan on the fire, and fry them until they are of a i brown colour ; take them out, add 2 table-spoonfuls of flour and 1 pint of good stock, and mix well until quite smooth. Put back !
Codfish — continued.
the sounds and tongues, add 1 pinch of pepper, 1 wineglassful of Madeira or white wine. 1 teasoonful of essence of anchovy, and the juice of half a lemon, and place the pan over the fire for five minutes, stirring frequently so as not to let them burn. Take out the tongues and sounds, arrange them in a pie-dish, mixing in with them a few uncooked o? sters and hardboiled eggs cut into quarters, pour over the sauce, cover the dish with a light paste, and put it in the oven to bake. As soon as the crust has risen and is done, the pie is ready for serving.
Roasted Cod’s Sounds. — Wash and clean some sounds, put them in a saucepan with sufficient milk-and-water to cover them, and boil gently until three-parts cooked ; then move them off the fire, and leave until cold. Finely chop about two dozen oysters, and mix them with 1 breakfast-cupful of grated breadcrumbs and 2oz. of butter ; season the mixture with salt and pepper and a small quantity of grated nutmeg, and bind it with beaten yolks of eggs. Spread the forcemeat over the sounds, roll them round, fasten them securely with small skewers, baste with a few table-spoonfuls of warmed butter, roll in finely-grated breadcrumbs, and lay in a Dutch oven to roast in front of a clear fire, turning constantly and hasting with butter, which should be kept for that purpose in a small basin near the fire. More grated breadcrumbs should be strewn over if the others fall off at all. When nicely browned, arrange the sounds on a hot dish over which has been spread a folded napkin or an ornamental dish-paper, garnish with fried parsley, and serve with a sauceboatful of oyster sauce.
Records on this page
Stewed Cod’s RoeOyster Forcemeat