Cod, Salted, with Parsnips

Ingredients

• a couple of pounds of salted cod
• let it soak for twenty-four hours
• half a pint of milk
• a small bit of butter
• the juice of a lemon
• two hard-boiled eggs chopped small

Method

1. 1

   Soak salted cod, then drain and heat through in fresh water until tender.

2. 2

   Drain again, lay on a hot dish, garnish with boiled parsnips, and cover with egg sauce made from milk thickened with flour, butter, salt, pepper, lemon juice, and chopped eggs.

3. 3

   Garnish with parsley.

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 10. The excerpt below is the record exactly as published.

Cod, Salted, with Parsnips. — Take a couple of pounds of salted cod, let it soak for twenty-four hours, then drain, and pouring fresh cold water over it let it heat through gradually. It should simmer until tender, but must not boil, or it will become hard. Drain again, lay on a hot dish, garnish with boiled parsnips cut into lengths, and cover all with egg sauce, made as follows : half a pint of milk thickened with flour, a small bit of butter, salt, pepper, the juice of a lemon, and two hard-boiled eggs chopped small

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