pescatariannut-freesoy-free
Cod and Parmesan Cheese
From Cassell's dictionary of cookery, 1892
Serves 4
Time to fry: 8-10 minutes. Serves 4-5.
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 396. The excerpt below is the record exactly as published.
Cod and Parmesan Cheese. — Take the remains of cold cod, remove the skin and bones, and break the flesh into convenient-sized pieces, not very small. Make a little good wliite sauce, wai-m the pieces of cod in it, drain them, and dip each piece in beaten egg, bread- crumbs, anil Parmesan cheese. Thicken the gravy with a little arrowroot or fine flour: keep it hot in the saucepan. Fry the pieces of fish in some hot butter
Cook this with the app: pantry check, scaling, and the assistant.