Salt Cod a la Chambord

Ingredients

• 3 lbs. of salted cod
• a large pan of cold water
• 2 ozs. of butter
• 2 finely-chopped onions
• 2 tomatoes, cut up
• 1 clove of garlic chopped fine
• a teaspoonful of Paprika
• 1 pint of milk
• 2 teaspoonfuls of salt
• half a tablespoonful of cornflour

Method

1. 1

   Soak cod for 24 hours, changing water.

2. 2

   Simmer in fresh water until nearly boiling, then drain.

3. 3

   Fry butter and onions for 10 minutes, add tomatoes, garlic, and paprika.

4. 4

   Slowly add milk and salt, thicken with cornflour.

5. 5

   Add fish and simmer for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 27. The excerpt below is the record exactly as published.

Salt Cod a la Chambord. — Take 3 lbs. of salted cod, and place it in a large pan of cold water and let it soak for 24 hours, changing the water as often as possible. Place it in a saucepan with sufficient water to well cover it, and let it simmer over a small jet of gas till nearly boiling; take it off, drain, and repeat the operation of boiling in a fresh saucepan of water, as soon as it comes to the boil take it out and drain GAS COOKERY BOOK. 53 it. Fry in another stew-pan 2 ozs. of butter and 2 finely-chopped onions. Let them cook for 10 minutes, add 2 tomatoes, cut up, and 1 clove of garlic chopped fine, and a teaspoonful of Paprika or a little cayenne. Add slowly 1 pint of milk, 2 teaspoonfuls of salt, and thicken with half a tablespoonful of cornflour

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