Codlings, To Dress

Ingredients

• a quart of water
• an onion stuck with four or five cloves
• a bunch of sweet herbs
• a piece of butter
• a tea-spoonful of the essence of anchovies
• two table-spoonfuls of Harvey's sauce

Method

1. 1

   Flour, salt, and pepper the fish, place in water with onion and herbs, top with butter, and bake.

2. 2

   Strain gravy, thicken with flour, add essence and sauce, boil, and serve with fish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 397. The excerpt below is the record exactly as published.

tea-spoonful of the essence of ancho-vdes. Strain the liquid, and add two table-spoonfuls of good cream, and the well- beaten yolks of two eggs. The sauce must not be allowed to boil up after the eggs are added. Codlings, To Dress. — Codlings may be either baked, boiled, or fried. To haJcc them : Flour the fish, salt and pepper it, and lay it in a pan with a quart of water, an onion stuck with four or five cloves, and a bunch of sweet lierbs. Put a piece of butter on the top, and bake it in a moderate oven. "V^'hen sufficiently cooked, take out the fish carefulh', strain the gravy, thicken it with a little flour, and add a tea-spoonful of the essence of anchoWes and two table-spoonfnls of Harvey's sauce

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