Codfish Agrodolce

Ingredients

• four ounces of butter
• one dessertspoonful of rosemary
• two blanched mushrooms
• two shallots
• a pound and a half of codfish
• half a tumbler of red wine vinegar
• one tumbler of warm water
• four ounces of sugar

Method

1. 1

   Melt butter, fry rosemary, mushrooms, and shallots.

2. 2

   Add codfish and fry until light brown.

3. 3

   Pour over vinegar and water mixture, stew until reduced.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 382. The excerpt below is the record exactly as published.

Codfish Agrodolce. — (Sour Sweet.) — Melt four ounces of butter in a pan and fry in it one dessertspoonful of rosemary, two blanched mushrooms, and two shallots, all finely-minced. Fry for six or eight minutes, then add a pound and a half of codfish, which has been thoroughly boiled in salted water and cut into square pieces. Fry the fish a light brown on one side, turn, and fry the other side. Pour over the fish half a tumbler of red wine vinegar in which two ounces of tomato conserve has been dissolved, and one tumbler of warm water in which four ounces of sugar

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