Cod's Tongues with Black Butter Sauce
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 10. The excerpt below is the record exactly as published.
Cod's Tongues with Black Butter Sauce. Blanch eighteen cod's tongues, and put in a saucepan with half a gill of the liquor that they were blanched in, heat, but do not boil. Drain, dress on a hot dish and pour over one pint of black butter sauce
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