Boiled Codfish with Cream Sauce

Ingredients

• Take out the inside of a cod
• in a kettle with salted cold water
• A quarter pound of butter
• one tablespoonful of flour
• moisten with a pint of cream
• a teaspoonful of essence of anchovies
• add a little salt and pepper

Method

1. 1

   Remove the inside of the cod and boil in salted cold water.

2. 2

   Once done, skin the fish.

3. 3

   For the sauce, melt butter, add flour, moisten with cream, and season.

4. 4

   Heat until thickened but do not boil.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 8. The excerpt below is the record exactly as published.

Boiled Codfish with Cream Sauce. Take out the inside of a cod by the white skin of the belly, taking care to remove all blood. Place the fish in a kettle with salted cold water and boil fast at first and then slowly. When done take out and skin. Pour over it sauce made as follows: A quarter pound of butter put in a stew pan with one tablespoonful of flour, moisten with a pint of cream, add a little salt and pepper and a teaspoonful of essence of anchovies

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