Cod a la Clarendon

Ingredients

• 2 J lbs. tail end of cod
• 1£ ozs. butter
• 1 lemon
• salt
• 2 hard boiled eggs
• aspic jelly
• 1 large lettuce
• 1 small cucumber
• pepper
• a tew capers
• mayonnaise sauce
• 1 pickled walnut

Method

1. 1

   Wash and dry the fish, put it on a buttered tin, sprinkle over with lemon juice, salt, and pepper, cover with greased paper, and bake in a moderate oven twenty to thirty minutes.

2. 2

   Remove the skin at once without breaking the fish, and allow it to go quite cold.

3. 3

   Mask the fish all over with mayonnaise sauce.

4. 4

   Decorate it handsomely with rings of hard boiled egg, in the middle of which arrange a circle of capers and pickled walnut cut in fancy shapes.

5. 5

   Then with a broad knife lift the fish on to a bed of shredded lettuce and sliced cucumber, or any other salad in season.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 38. The excerpt below is the record exactly as published.

COD A LA CLARENDON. 2 J lbs. tail end of cod 1£ ozs. butter 1 lemon salt 2 hard boiled eggs aspic jelly 1 large lettuce 1 small cucumber pepper a tew capers mayonnaise sauce 1 pickled walnut

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