Cod, Stewed

Ingredients

• three pounds of cod
• a pint of good stock
• three ounces of butter
• a table-spoonful of flour
• a dessert-spoonful of anchovy essence
• juice of half a small lemon
• a pinch of cayenne

Method

1. 1

   Cut cod into slices, fry lightly in butter, then drain.

2. 2

   Place in a stewpan with stock, mace, cayenne, butter mixed with flour, anchovy essence, and lemon juice.

3. 3

   Simmer for 8 minutes, add oysters, and simmer for 2 more minutes.

4. 4

   Serve immediately.

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.

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, and bake the pie in a moderate oven. It may be used either hot or cold. Probable cost of sounds, 6d. per pound. Time, three- quarters of an hour for a moderate-sized pie. Cod, Stewed. — The tail of a cod is some- times boiled like the rest of the fish, but it rarely proves a satisfactory dish, and is much better stewed or fried. Cut three pounds of cod into slices about an inch and a half in thick- ness, and fry these lightly in butter or good dripping. Drain them from the fat, and put the slices into a stewpan with a pint of good stock, as much pounded mace as would he on a fourpcnny piece, and a pinch of cayenne ; add three oimces of butter rubbed smoothly with a table-spoonful of flour, a dessert-spoonful of anchovy essence, a glass of sherry, and the juice of half a small lemon

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