Cod Fish Cutlets

Ingredients

• Cut thin slices near the tail
• add fine bread crumbs
• salt
• pepper
• a little grated nutmeg
• about a teaspoonful chopped parsley
• rather less scalded chopped onion
• a few drops of anchovy essence

Method

1. 1

   Moisten fish with beaten egg and milk mixture, then coat with bread crumbs.

2. 2

   Fry in boiling fat and serve with anchovy or shrimp sauce.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 25. The excerpt below is the record exactly as published.

Cod Fish Cutlets. Cut thin slices near the tail! Wash and drj'^ 1 hour before cook- ing. Then add fine bread crumbs, salt, pcvpper, a little grated nut- meg, about a teaspoonful chopped parsley and rather less scalded chopped onion. (This last item makes the dish.) Moisten all with a little beaten egg nnd milk mixed. Spread on both sides of fish, having first floured it a little ; a few drops of anchovy essence will improve the paste. Then egg and bread-cnimb and fry in boiling fat. Serve with anchovy or shrimp sauce. The latter is excellent with a good melted butter foundation nicely flavoured Avith essence of shrimps. Cod-Roe for Breakfast. Procure a nice fi'esh cod-roe; put a thin cloth ro\ind it to pre- vent bursting. Place it in a fish pan Avith boiling w^ater ; add a little salt, alloAving it to boil sloAvly for ^ hour. Dish it, keeping the cloth on till nearly cold ; Avhen quite cold, skin it, and cut into slices about half-an-inch -thicl^ ; dust each piece with flour, and fry in boiling fat until crisp. Fish Cream. 4 oz. scraped Fish, 1 oz. Butter, 2 oz. Bread Crumbs, 1 gill Milk and 1 gill Cream, 2 Eggs, 1 squeeze Lemon Juice, Cayenne Pepper

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