Cod a la Xonnafse
From Soups, savouries, sweets, with a chapter on breads, 1889
This is a good way of using cold cod, in which case omit the boiling.
Presented as published in 1889. 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 Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 46. The excerpt below is the record exactly as published.
salt and cayenne * Itsflcnjour when cooked is more exquisite far Than mutton^ or oysters^ or eggs^ Lewis Carrol. 208 J MISCELLANEOUS. * See / by the tallest servant borne on high, A sturgeon fills the largest dish and eye.^ Dryden. scattered over it before turning out of the basket. A small quantity only can be fried at a time, or the weight will make the bait adhere to each other. When a large quantity is wanted, several sieves should be ready be- fore the fire to drain the bait as it is taken from the fire. /iDoru a la Xsonnafse* Put some slices of cod in hot water, boil five minutes, then drain, take out the bones, and flake the cod. Chop four small onions, fry them in butter with a bay-leaf; when nearly done, add the cod, and fry together gendy for ten minutes to brown the fish. Serve with pepper, salt, * And thefishesy — And saffron soups^ and sweetbreads. Were of the finest that e^er flounced in nets* Byron. 209 1 MISCELLANEOUS. * To where the lemon and the piercing lime, With deep orange glowing through the green. Their lighter glories blend,* Thomson. and chopped parsley over the top. Finish by squeezing the juice of a lemon
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Cook this with the app: pantry check, scaling, and the assistant.