Cod and Macaroni

Ingredients

• the remains of cold cod
• its weight in macaroni
• a pint of good melted butter
• salt
• cayenne
• the juice of a lemon
• the well-beaten yolk of an egg

Method

1. 1

   Remove skin and bones from cod, break into pieces.

2. 2

   Boil macaroni until tender, drain, and cut into lengths.

3. 3

   Make melted butter, season, and add beaten egg off the fire.

4. 4

   Combine fish and macaroni with sauce, place in a hot dish, cover with breadcrumbs, and brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 395. The excerpt below is the record exactly as published.

a pint of good melted butter, and mix A\dth it a tea-spoonful of mustard, a des- sert-spoonful of soy, and a di-achm of cayenne pepper. Heat it, and pour it over the broiled sounds. Time, about forty minutes. Probable cost, 6d. per po^ond. Sufficient, a quarter of a poimd for each person. Cod Sound, Fricasseed. — Soak, scrape, and boil as many cod sounds as may bo required. Drain them, and put them into a stewpan with sufiicient white stock to cover them ; season the sauce with salt, pepper, and powdered mace, thicken it with a lump of butter rolled in flour, and, just before serving it, squeeze in the juice of a lemon. Serve with toasted sippets. Time to boil, half an hour. Sufiicient, a quarter of a pound for each person. Probable cost, Gd. per pound. Cod Soiind Pie. — Take equal weights of boiled cod sounds, hard-boiled eggs, and boiled cod. Place these ingredients in layers in a deep pie-dish, season them with pepper, salt, and powdered mace, and pour some good oyster sauce over all. Cover with a good crust, and bake the pie in a moderate oven. It may be used either hot or cold. Probable cost of sounds, 6d. per pound. Time, three- quarters of an hour for a moderate-sized pie. Cod, Stewed. — The tail of a cod is some- times boiled like the rest of the fish, but it rarely proves a satisfactory dish, and is much better stewed or fried. Cut three pounds of cod into slices about an inch and a half in thick- ness, and fry these lightly in butter or good dripping. Drain them from the fat, and put the slices into a stewpan with a pint of good stock, as much pounded mace as would he on a fourpcnny piece, and a pinch of cayenne ; add three oimces of butter rubbed smoothly with a table-spoonful of flour, a dessert-spoonful of anchovy essence, a glass of sherry, and the juice of half a small lemon. Simmer for eight minutes, then add a dozen and a half of oysters chopped small, with their liquor. Simmer two minutes more. Place the slices of cod on a hot dish, poiu' the sauce over, and serve immediately. Time, about twenty minutes. Probable cost of cod, when in full season, 8d. per pound. Sufficient for six persons. Cod and Macaroni. — Take the remains of cold cod, remove the skin and bones, and break it into small pieces. Take its weight in macaroni, and boil it until tender ; drain, and cut it into short lengths of an equal size. Make a little good melted butter, allowing a pint for a pound of cod and a pound of macaroni; season it with salt, cayenne, and the juice of a lemon : let it boil, draw it from the fire, and add the well-beaten yolk of an egg

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