Cod (a la Espagnole)
From Cassell's dictionary of cookery, 1892
Serves 1
Time: half an hour.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 I'Espagnole). — Take one or two slices of cod about an inch in thickness, or the tail end of the cod, remove the skin, dredge a little flour over the fish, and fry it in hot butter or lard until nicely browned. Take it out gently with an egg-slice, drain it, and put it into a saucepan with as much good, brown gravy, boiling, as will swm it. Add a little salt and cayenne, the juice of half a lemon, a lump of sugar, an onion stuck with two cloves, and half a tumblerful of port
Cook this with the app: pantry check, scaling, and the assistant.