Crimped Cod

Ingredients

• the fish
• a wineglassful of vinegar
• a handful of salt
• parsley
• curled horseradish
• sliced lemon
• cream, shrimp or oyster sauce

Method

1. 1

   Cut the fish into nice slices and lay them in salt and water for three hours, adding a wineglassful of vinegar.

2. 2

   Boil quickly in boiling water with a handful of salt for ten to fifteen minutes.

3. 3

   Garnish with parsley, curled horseradish, and sliced lemon, and serve with cream, shrimp, or oyster sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 46. The excerpt below is the record exactly as published.

the fish into slices about half an inch thick, dip into flour, then into beaten egg mixed with milk— a tablespoonful to each egg— and lastly into bread-crumbs with a seasoning of mixed herbs, ot the kind used for veal stuffing. Baste with butter melted in the 7 42 baking-tin and cook in a hot oven for twenty minutes. Serve with caper sauce. COD (BOILED). — Cod intended for boiling should first be well salted, and allowed to hang for a couple of days so that it may become firm. It requires to boil from a quarter to half an hour, according to size. Garnish with the roe, milt, and liver, lemon, and horseradish, and serve with oyster or shrimp sauce, accompanied with parsnips. COD (BROILED). — Cut fresh cod into slices an inch thick, dip them in thick melted butter, dredge with pepper and salt, and broil on a gridiron, which has previously been rubbed with chalk, till both sides are a good colour. Serve with parsley sauce. COD (CRIMPED). — Cut the fish into nice slices and lay them in salt and water for three hours, adding a wineglassful of vinegar ; put into boiling water with a handful of salt, and boil quickly for ten or fifteen minutes. Garnish with parsley, curled horseradish, and sliced lemon, and serve with cream, shrimp or oyster sauce

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