Cod Sound Pie

Ingredients

• equal weights of boiled cod sounds
• hard-boiled eggs
• boiled cod
• pepper
• salt
• powdered mace
• some good oyster sauce
• a good crust

Method

1. 1

   Layer boiled cod sounds, hard-boiled eggs, and boiled cod in a pie dish.

2. 2

   Season and pour oyster sauce over.

3. 3

   Cover with crust and bake in a moderate oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 394. The excerpt below is the record exactly as published.

salt fish, 6d. per pound. Sufficient, one pound for three or four persons. Cod, Salt, Pried. — Soak and simmer the cod as in the preceding recipe ; drain it, and divide it into large flakes. Fr\' two large onions cut into thin slices in a Kttle butter, and, when lightly browned, drain them. Thicken the butter with a little flour, and when verj- smooth add gradually a little new mill;: or cream until the sauce is as thick as a custard. Let the onions heat once more in the sauce, and season them with a little cayenne. Fiy the flakes of fish until lightly browned. Place them on a hot dish, and pour the sauce over them. Time to sinmier the salt cod, fifteen to twenty minutes. Probable cost, 6d. per pound. One povmd of cod with sauce will serve for thi-ee or four j persons. I Cod, Salt, with Parsnips (a dish for [ Ash Wednesday). — Salt cod is usually accom- j panied by parsnips, probably because that I wholesome root is at its best and sweetest during i the course of Lent, and it is very generally served with them and egg sauce on Ash Wed- nesday. Wash the fish thoroughly, and lay it in cold water to draw out the salt. It must lie for at least twelve hours, and longer if it is I very salt, and the water ought to be changed I every four- or five hours. When thoroughly ! soaked, put it in a saucepan with plenty of j cold water, and let it heat very gradually. It must not be allowed to boil, or it will harden. I When nearly boiling, draw it to the side of the ! fire, and let it simmer gently for about twentj^ j minutes. Drain it, and serve it unbroken on a hot napkin, accompanied by mashed parsnips and egg sauce {see Egg Sauce). Time to soak, from twelve to forty-eight hours, according to the dr>-ness and saltness of the fish. Probable cost, 6d. jier jjound. Cod Sound as Chicken.— Soak and wash three large sounds (see 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, and boil them very gently imtil teoder. Be careful to remove the scum as it lises. Serve them on a hot napkin, with egg sauce. Time to boil, three-quarters of an hour. Probable cost, 6d. per pound. 0>.e pound will be enough for four persons. Cod Sound, Broiled. — Prepare the sounds as in the preceding recipe. Scrape COD ( H8) COD them clean, and simmer for half an hour ; rub them with butter, and dredge with ilom-. Reason with salt and white pepper, and put them on the gridiron over a clear fire to broil, ilake half a pint of good melted butter, and mix A\dth it a tea-spoonful of mustard, a des- sert-spoonful of soy, and a di-achm of cayenne pepper. Heat it, and pour it over the broiled sounds. Time, about forty minutes. Probable cost, 6d. per po^ond. Sufficient, a quarter of a poimd for each person. Cod Sound, Fricasseed. — Soak, scrape, and boil as many cod sounds as may bo required. Drain them, and put them into a stewpan with sufiicient white stock to cover them ; season the sauce with salt, pepper, and powdered mace, thicken it with a lump of butter rolled in flour, and, just before serving it, squeeze in the juice of a lemon. Serve with toasted sippets. Time to boil, half an hour. Sufiicient, a quarter of a pound for each person. Probable cost, Gd. per pound. Cod Soiind Pie. — Take equal weights of boiled cod sounds, hard-boiled eggs, and boiled cod. Place these ingredients in layers in a deep pie-dish, season them with pepper, salt, and powdered mace, and pour some good oyster sauce over all. Cover with a good crust

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