Cod (a la Fran9aise)
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 40-50 minutes. Sufficient for 4-5 persons.
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 la Fran9aise). — Take two slices of cod about an inch and a half in thickness. Put them in salt and water for a few minutes, then drain, and fry them in hot butter till they are half cooked. Cover them with good stock, stew them until tender, then place them on a hot dish, and pour over them a j^int of sauce, made as follows: — Put a breakfast-cupful of nicely- flavoured stock into a saucepan with half the quantity of thick cream; let it boil, draw it from the fire, and add salt and pepper, half a tea-spoonful of lemon, half a tea-spoonful of garlic vinegar, and half a tea-spoonful of sifted sugar
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