Boiled Cod with Cream Sauce

Ingredients

• a fresh Cod
• lib. of fresh butter
• 1 pint of good cream
• 1 table-spoonful of flour
• 1 pinch of salt
• 1 pinch of cayenne
• 1 teaspoonful of essence of anchovies

Method

1. 1

   Clean the Cod, wash thoroughly, and boil in salted water.

2. 2

   Once done, drain and remove the skin.

3. 3

   Prepare a sauce with butter, flour, cream, salt, cayenne, and essence of anchovies.

4. 4

   Serve over the fish or separately.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 418. The excerpt below is the record exactly as published.

Boiled Cod with Cream Sauce.— Clean out the inside of a fresh Cod by opening the white skin of the belly, and thororrghly wash the fish all along the bone, taking care to remove all the blood with the knife-point or a stiff brush. Put the fish on a drainer, place it in a fish-kettle with salted water, and boil it fast at first and then slower. When done, take it out on the drainer and drain it, remove the skin, and pour over it some sauce made as follows : Put lib. of fresh butter into a stewpan with 1 table-spoonful of Hour, and moisten with 1 pint of good cream, adding 1 pinch each of salt and cayenne, and 1 teaspoonful of essence of anchovies

Cook this with the app: pantry check, scaling, and the assistant.