Cod's Tongues with Egg Sauce

Ingredients

• two pounds of salt cod's tongue
• a cupful of milk
• a small red-pepper pod
• three eggs hard
• a heaping tablespoonful of butter
• a heaping tablespoonful of flour

Method

1. 1

   Wash the cod's tongues, soak in lukewarm water for 2 hours.

2. 2

   Cook in cold water with milk and seasoning for about 30 minutes.

3. 3

   Boil eggs, chop them.

4. 4

   Make a sauce with butter and flour, add milk and water from cooking tongues to thicken.

5. 5

   Combine tongues and chopped eggs in the sauce and serve hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 126. The excerpt below is the record exactly as published.

COD'S TONGUES WITH EGG SAUCE. Wash two pounds of salt cod's tongue in cold water, pour lukewarm water over them, and let them remain where the water will retain its heat for two hours or longer ; after the tongues have been soaked, put them over the fire in enough cold water to cover them ; add a cupful of milk and a small red-pepper pod or a palatable seasoning of cayenne, and cook them slowly for about half an hour, or until they are FlSir AND SHELLFISH {FO/SSON). 221 tender; meantime boil three eggs hard, remove the shells and chop the eggs. Just before the tongues are done, put in a saucepan over the fire a heaping tablespoonful each of butter and flour, and stir them" together until they begin to bubble ; then gradually stir in enough of the milk and water in which the tongues were boiled to make the sauce sufficiently salt, and more milk to bring it to the consistency of thick cream ; put the tongues into the sauce, add the chopped eggs, and then serve them hot. Tongues and sounds are good either fried, broiled, or baked ; carfe being taken to freshen them first. BOILED SALT MACKEREL WITH BUTTER. Either freshen a salt mackerel by soaking it over night in cold water, with the skin up, or by repeatedly heating it in fresh water frequently changed. The fish should be placed, skin upward, flat in a pan large enough to hold it, and covered with cold water, the pan being put over a gentle fire. As soon as the water is scalding hot, it should be poured off and replaced with cold. The fibre of the fish is not hardened by this process ; and generally, by the time the fish is fresh enough to use, it is cooked. While the fish is being freshened, make a sauce as directed below ; and when the fish is freshened drain it, pour the sauce over it, and serve it. The mackerel may be soaked, then broiled, and served with white sauce or clarified butter, and a dish of boiled potatoes. CLARIFIED BUTTER. Put in a cup or small saucepan four heaping tablespoon- fuls of butter

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