Cod Sounds and Tongues
From The national course in home economics, 1917
Serves 4
Serve with egg sauce.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 63. The excerpt below is the record exactly as published.
COD SOUNDS AND TONGUES. Soak, scrape, and boil, as many cod sounds as required. Drain them, and put them into a stew-pan with sufficient 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
Cook this with the app: pantry check, scaling, and the assistant.