Cod Steaks with Tomato Puree

Ingredients

• 2 cod steaks about 1 inch thick
• £ lb. of tomatoes
• | pint fish stock
• ^ pint stock
• 1 oz. butter
• f oz. flour
• A slice of onion
• A blade of mace
• Salt, pepper, and cayenne
• Salt, pepper, and cayenne
• Salt, pepper, and cayenne

Method

1. 1

   Wipe the fish dry, and sprinkle with salt and lemon juice and a little pepper on the under side; lay on a buttered plate, put another buttered plate over; set on the top of a saucepan of boiling water, and steam in this way for half-an-hour, or until the fish begins to leave the bones; lift on a towel to drain.

2. 2

   Meanwhile, heat the butter and fry in it the tomatoes and onions sliced, add the flour, mace, and seasonings, 0.5 pint of stock, and the liquid from the fish, and simmer gently 15 minutes; rub through a fine hair sieve, adding a little more stock if too thin; re-heat and pour over the fish, coating it entirely, and serve.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 3. The excerpt below is the record exactly as published.

COD STEAKS WITH TOMATO PUREE. 2 cod steaks about 1 inch thick £ lb. of tomatoes | pint fish stock ^ pint stock Salt, pepper, and cayenne 1 oz. butter f oz. flour A slice of onion A blade of mace

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