Cod’s Tongues with Egg Sauce

Ingredients

• 21b. of salted Cod’s tongues
• 1 breakfast-cupful of milk
• a small red pepper-pod
• 1 table-spoonful of butter
• 1 table-spoonful of flour

Method

1. 1

   Soak the tongues in lukewarm water for two hours.

2. 2

   Boil in cold water with milk and pepper until tender.

3. 3

   Prepare a sauce with butter and flour, adding the milk from boiling.

4. 4

   Combine with tongues and chopped hard-boiled eggs, and serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 435. The excerpt below is the record exactly as published.

od’s Tongues -withi Egg Sauce. — Wash in cold water 21b. of salted Cod’s tongues, pour lukewarm water over them, and let them remain where the water will retain its heat for two hours or longer. When the tongues have soaked, put them in a saucepan over the fire in enough cold water to cover them, add 1 breakfast-cupful of milk and a small red pepper-pod

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