Cod Sound, Boiled

Ingredients

• one pound of cod sounds
• equal parts of milk and water

Method

1. 1

   Soak the cod sounds in cold water overnight, scrape off the skin, wash thoroughly, and boil gently in equal parts of milk and water until tender.

2. 2

   Serve with egg sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 395. The excerpt below is the record exactly as published.

Cod Sound, Boiled), and boil them in milk and water for half an hour. Scrape oft' the dark skin, and let them cool. Make a forcemeat with a dozen chopped oysters, three ounces of finely-grated bread- crumbs, half a tea-spoonful of salt, and the same of white pepper, a blade of mace pounded, two chopped anchovies, and three ounces of butter. Work all well together with the yolks of i two eggs, spread the forcemeat tliinly over the I soimds, and truss each one as nearly as possible ! in the form of a chicken. Dredge a httle flour j over them, and cook them in a Dutch oven, j basting them well with butter or lard. Ser\'e with oyster sauce poured over them. To roast, I twenty minutes. Piobable cost, 6d. per pound. Sufficient for three or four persons. Cod Sound, Boiled.— Cod sounds are much liked by many persons, and may always be procured salted. They are con- venient when kept in store in country houses, though, on account of the necessary soaking, they cannot be served in a hurrj-. Put them into plenty of cold water all night, then scrape and rub oif the dark skin with a cloth, wash them thoroughly, and put them in a stewpan with equal parts of milk and water

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