Cod (a la Creme)

Ingredients

• a slice of cod
• a pint of new milk
• a blade of mace
• a teaspoonful of salt
• half the rind of a small lemon
• a piece of butter the size of a large egg
• two tablespoonfuls of flour

Method

1. 1

   Boil cod, break into pieces, heat milk with mace, salt, and lemon rind, strain, mix with butter and flour, add fish, and heat through.

2. 2

   Serve with toasted bread.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 388. The excerpt below is the record exactly as published.

Cod (a la Creme). — Boil a slice of cod, and, while it is warm, break it into convenient-sized pieces, or the remains of cold cod may be used instead. Put a pint of new milk into a sauce- pan, with a blade of mace, a tea-spoonful of salt, and half the rind of a small lemon. Lot it stand by the side of the fire till the milk is hot and the flavour of the lemon and mace is drawn out ; then strain it into a basin. Put a piece of butter the size of a large egg into a sauce- pan, and, when it is melted, mix two table- spoonfuls of flour

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