Boiled Cod’s Tongues

Ingredients

• eighteen Cod’s tongues
• a pan of water
• three eggs

Method

1. 1

   Soak the tongues in warm water for a day and a half, changing the water once.

2. 2

   Boil in fresh water for ten minutes.

3. 3

   Serve on toast brushed with egg sauce.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 435. The excerpt below is the record exactly as published.

Boiled Cod’s Tongues. — (1) Place the tongues in warm water, and leave them for a-day -and-a-half , changing the water once. Put a pan of water on the fire, and when it boils throw in the tongues and boil them for ten minutes. Place pieces of toast on a dish, brush the tongues over with egg sauce, put them on the toast, and serve. (2) Proceed as in No. 1 as far as the boiling'. Let them get quite cool, and then put them into a frying-pan, previously either dipping in batter or brushing with egg and then bread- crumbing them, and fry to a light colour. They can be either served by themselves, or they make a very good garnish for large pieces of cooked Cod. Boiled Cod’s Tongues -withi Egg Sauce. — Wash in cold water 21b. of salted Cod’s tongues, pour lukewarm water over them, and let them remain where the water will retain its heat for two hours or longer. When the tongues have soaked, put them in a saucepan over the fire in enough cold water to cover them, add 1 breakfast-cupful of milk and a small red pepper-pod or a seasoning of cayenne, and cook slowly for about lialf-an-hour, or until they are tender. In the meantime, boil three eggs hard, remove the shells, and chop the eggs. Just before the tongues are done, put in a saucepan over the fire 1 table-spoonful each of butter and flour, and stir them together until they begin to bubble ; then gradually stir in enough of the milk-and-water in which the tongues were boiled to make the sauce sufficiently salt, and more milk to bring it to the consistency of thick cream. Put the tongues into the sauce, add the chopped eggs, and serve hot. Cod’s Sounds-and-Tongues Pie.— Sec Cod’s Sounds. Cod’s Tongues a la Poulette. — Put eighteen blanched tongues into a saucepan on the stove, add 1 pint of Dutch sauce, i gill of the stock in which they were blanched, and 1 teaspoonful of chopped parsley, and heat well for five minutes without boiling. Pour the whole into a deep, hot dish, sprinkle a little chopped parsley over, and serve. 2 N 2 For details respecting Culinary Processes, Utensils, Sa^lces, Ac., referred to, see under, their special heads. 420 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Codfish — continued. Cod’s Tongues with Black-butter Sauce. — Blanch eighteen Cod’s tongues

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