Salt Cod with Egg Sauce

Ingredients

• 1 lb. Salt Cod
• 1 teacupful Milk
• 1 tablespoonful Cornflour
• 2 beaten Eggs
• 2 tablespoonfuls Butter
• a little chopped Parsley
• half as much mashed Potatoes as fish
• Pepper to taste

Method

1. 1

   Soak, boil, cool, and chop the salt cod.

2. 2

   Heat milk, thicken with cornflour, then add potatoes, butter, eggs, parsley, and fish.

3. 3

   Stir until hot and pour into a deep dish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 30. The excerpt below is the record exactly as published.

Pepper to taste. Butter the shell, and sprinkle bread crumbs in. Pour in the mixture, then sprinkle with bread ciumbs and bake 20 minutes a golden brown. Fish Pastries. Rough puff paste rolled thin and baked in greased dishes with crust of bread in each (to make space for fish). Roll out trimmings and cut in squai-es, one for each tin, and bake these also. For fish mix- ture— Melt 1 oz. butter, add oz. flour and mix well. Then 1 gill milk and stir till boiling ; have fish free from .bone and broken up. Take 4 tablespoonfuls and season with white peppei-, salt, and n little lemon juice. Add yolk of egg and stir lightly. Whip white to stiff froth and add last, when the rest is well mixed. Take patty pans fi'om oven, remove bread, fill with fish mixture, and heat through, for 3 oi' 4 minutes, to slightly brown. Place square of pastry on top and garnish with parsley. Russian Fish Pie. i lb. Fish cooked or raw, 1 liarcl boiled Egg finely chopped, 1 teaspoouful Parsley, grated Is>iuon Rind, 2 tablespoonfuls White Sauce, 1 oz. Butter, Pepper ami Salt, Flaky Paste. Rice may be mixed with (his, and, if liked, tinned salmon may be used, mixed with rice. Fish must be free from bones and cut small. Mix thoroughly. Roll the 4 lb. paste into a square. Place mixture on centre of paste, corners being met and brought to centre, leaving corners open. Decorate and glaze rvith egg and milk. \ Plaice a la Duchesse. 1 filleted Plaice. 1 gill cold Water, 1 oz. Butter, 1 oz. Cornflour, Pepper, Salt, aud Lemon Juice, 2 tablespoonfuls fino Crumbs, i oz. Butter, teaspoonful Parsley, and yolk of Egg. Mix parsley, crumbs, pepper, salt, and lemon juice. Form into fillets, and double over. Bake hour till firm and white. Place on each an anchovy. These, after being washed in tepid water and diied, shordd be tossed in lobster coi’al and folded into a bow. Make sauce as usual, and colour with anchovy essence or cochineal. Potted Fish. 1 medium-sized Crab, 1 lb. Halibut. Put halibut in pie dish. Sprinkle over with jiepper aud salt, and let it cook in oven till quite soft, but put no water in it. Then pick from the bone, and add to it the flesh of the crab (carefully picked). Pound both together in a mortar or bovd, and about 1 tabk^ spoonful butter (not melted), and pepper and salt to taste. J>ut in pots and cover with melted, Imtter. 1 m r. ^ Pudding: (1). • Cold ^sh, i lb. Alacaroui, 2 oz. Grated Cheese, Pepper and Salt 1 pint Sauce. Dripping,, size of egg. Bread Crumbs. ’ ^ ^ cbi%n in boiling water, with lid oft’, then chop .small Make sauce with dessertspoonful dripping and same m'r«lp ^ J>/“kfastcupful of stock or milk, a little minced paisley and salt. Melt dripping, add flour, then stock, etc. Stir constantly one way, and boil 3 mingtes. Grease pie dish Put in 24 TRIED FAVOURITES COOKERY BOOK. fish free from bones, then macaroni, then a little sauce, next some cheese, and so on, lastly the bread crumbs. Shred dripping over all. Heat through in oven, and brown on top. Fish Pudding: (2). Butter mould thickly and throw in brown bread crumbs. Take cold fish and double quantity of potatoes, salt, pepper, and a few grains cayenne pepper (| oz. butter, melted, to each lb. of potatoes, and ^ egg to each lb.) Mix well. Fill mould. Place a small piece butter on top and bake 16 minutes. Fish Pudding: (3). Bone and skin 2 raw fresh haddocks, pound them in a bowl, and inib them through a wire sieve ; then put the fish into bowl with 2 eggs, a little parsley,, and an onion, cut small ; sonne white pepper, a little salt, a teacupful of bread crumbs, and 4 oz. of marrow ; pound all well together ; put into a greased mould, and steam 1 hour. Boiled Salmon. Empty the salmon and wash it, but handle the fish as little as possible, to prevent the scales being rubbed off. Put in fish-kettle enough water to cover the fish. When it boils, put the fish in and let it boil for 6 minutes, then put 2 breakfastcupfuls of cold water in to re- duce the temperature, and put kettle on a cooler part of the fire ; allow it to remain thus under boiling-point for the proper time, then take kettle off fire and allow it to stand for 10 minutes before removing the salmon. This improves the flavour and makes the fish finner. Table of time to boil Salmon : — A slice (1 lb.), J hour; 3 lbs., 25 minutes ; 6 lbs. (thick), 40 minutes ; a grilse (7 or 8 lbs.), ^ hour. Salmon Cutlets. ‘To evei-y 6 oz. salmon add 2 oz. mashed potatoes, white pepper, cayenne, salt, and mace to taste. Mix well and form into cutlets. Brush over with beaten egg, roll in bread crumbs, and fry in boiling fat. To Kipper Salmon. i lb. best brown Sugar,- 1 lb. Salt, 2 oz. poAvdered Saltpetre, i lb. black Pepper, a little Allspice. Lay the fish on a board and cover with the above. Lay aside for 3 days. Di-y in the sun, and it is ready for use. Salmon Mould (excellent). Take cold boiled salmon, to weigh, when free from skin and bone, 1 lb. Place in a basin, and with a fork break it up quite fine, add 3 tablespoonfuls of bread crumbs^ 2 oz. of butter, 1 -teaspoonful of chopped parsley, salt, pepper (cayenne), a little anchovy sauce if liked, and 2 eggs. Mix into a smooth paste. Put into buttered mould and steam for f hour, or, if preferred, put into a buttered cake-tin ancPb'ake for hour. Turn out, pour melted butter, flavoured with anchovy sauce round it, and decorate with chopped parsley. Salmon Rissoles. 1 tin salmon put into bowl, keeping back a little liquor if too wet, 1 teacupful bread crumbs, pepper and salt. SAvitch 2 eggs, or 1 egg and tablespoonful milk, and add. Divide into little round pats, and fry ; or make balls, keeping back white of 1 egg to brush over. Tlien roll in fine bread crumbs, and fry in boiling fat. TRIED FAVOU RITES COOKERY BOOK. Salmon Sandwiches. Cut slices of salmon and cucumber, amd put them between bi^d and butter ; then roll them up in a lettuce leaf soaked m vinegar for 1 hour j or a salad dressiug. Salt Cod with Egg Sauce. 1 lb. Salt Cod, soaked, boiled, cooled, and cbopp^ fine; 1 t^cupful 1 tablespoonful Cornflour, 2 beaten Eggs, 2 tablespoonfuls Buttei, a little chopped Parsley, half as much mashed Potatoes as fish

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