Fricassee of Cod

Ingredients

• two pounds of fresh codfish
• one teaspoon salt
• one pint of it
• one tablespoon butter
• one tablespoon flour
• the beaten yolk of one egg
• a tablespoon vinegar
• one tablespoon chopped fine

Method

1. 1

   Wash and cut the codfish into two-inch squares, removing skin and bones.

2. 2

   Place in cold water with salt and bring to a boil.

3. 3

   Remove fish and keep warm.

4. 4

   Strain the water, then use one pint with butter and flour to make a white sauce.

5. 5

   Season with salt and pepper, add fish, and heat until flakes separate.

6. 6

   Stir in beaten egg yolk and vinegar, add parsley if available, and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 190. The excerpt below is the record exactly as published.

Fricassee of Cod^ wash and cut two pounds of fresh codfish in two-inch squares, removing skin and bones ; put over the fire in suflScient cold water to covelr it an inch, with one teaspoon salt, and let it slowly approach the boiling point; /then take it irom the water with a skimmer, lay it on a warm dish, cover it with a towel wet in warm water, and place it where it will keep warm without drying. Strain the water in wich the fish was boiled and use one pint of it together with one tablespoon each butter and flour to make a white sauce, first melting togetner the butter and flour, and then gradually stirring in the water ; season the sauce to taste with salt and pepper, put the fish into it and heat until the flakes begin to separate ; then remove the saucepan from the fire, stir in the beaten yolk of one egg and a tablespoon vinegar ; if parsley is obtainable, add one tablespoon chopped fine

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