Cods' Tongues with Egg Sauce

Ingredients

• Wash two pounds of salt cods' tongues
• add a cup of milk
• a small red pepper pod
• boil three eggs hard
• put in a saucepan over the fire a heaping tablespoon of butter
• and flour

Method

1. 1

   Wash and soak the tongues, then cook them in cold water with milk and red pepper until tender.

2. 2

   Boil the eggs, chop them, and prepare a sauce with butter and flour, adding the milk and water from the tongues.

3. 3

   Combine and serve hot.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 74. The excerpt below is the record exactly as published.

CODS' TONGUES WITH EGG SAUCE. Wash two pounds of salt cods' tongues in cold water, pour lukewarm water over them, FISH. 85 and let them remain where the water will retain its heat for two hours or longer; after the tongues have been soaked put them over the fire in enough cold water to cover them, add a cup of milk and a small red pepper pod, or a palatable seasoning of cayenne, and cook them slowly for about half an hour, or until they are tender; meantime boil three eggs hard, remove the shells and chop the eggs; just before the tongues are done put in a saucepan over the fire a heaping tablespoon each of butter and flour

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