Salt Cod Rechauffe

Ingredients

• the remains of the salt cod left from yesterday
• what was left of the egg sauce
• pepper it lightly
• a few potatoes
• with milk or butter

Method

1. 1

   Put the flesh of the salt cod into a pie-dish, pour the egg sauce over it, and pepper lightly.

2. 2

   Mash a few potatoes with milk or butter, place these around the edge of the fish, and bake for about half an hour, or until the potatoes are brightly coloured.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 119. The excerpt below is the record exactly as published.

Salt Cod Rechauffe. Potted Pheasant. Brown Betty. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Porridge. Dinner. Vermicelli Soup. Stewed Steak. Baked Potatoes. Greens. Preserved Peaches. Custard. Cheese. Marketing. For the Day.— Three pounds of tender Steak. It should he cut evenly, and be about an inch and a half thick (see Mai'keting, January 1st). One tin of Pre¬ served Peaches ; one pennyworth of Parsley ; Potatoes, Greens, Turnips, Carrots, Onions, and a few baking Apples ; eight pounds of the middle cut of the Silverside of Beef. For To-morrow.— One two-pound tin of Preserved Tomatoes ; fore-quarter of Lamb ; quarter of a pound of Chocolate ; new Potatoes, a bunch of Mint, Watercress ; ingredients for Salad (March 13th). A fore-quarter of lamb is the prime joint. It should be fresh, as, like all young meat, it taints quickly. The quality of the fore-quarter may be determined by the appearance of the jugular vein or vein of the neck. If this is blue and firm the animal is freshly killed, if yellow or green it is stale. The shoulder, too, should be examined. If this has but little flesh upon it the lamb is not fine. Lamb, like mutton, should have the lean clear and red, the fat firm and white. It should be thoroughly cooked. When it cannot be dressed immediately it should be. examined frequently, and wiped to remove any moisture that may form on it. Sardines (January 12th); and Melton Mowbray Pork Pie for April 13th. Breakfast. — Boiled Eggs (January 5th); Potted Pheasant, see Remarks on Potted Grouse (January 7th) ; Porridge (January 25th Y A YEAR'S COOKERY 117 Luncheon.-— Salt Cod Rechauffe. — Take tlie remains of the salt cod left from yesterday. Put the flesh (freed from bone and skin) into a pie-dish, pour what was left of the egg sauce over it, and pepper it lightly. Mash a few potatoes with milk or butter

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