Salted Cod on Toast

Ingredients

• some salted Cod
• 3 table-spoonfuls of cream
• 1 table-spoonful of flour
• one egg
• £ teacupful of milk
• some slices of bread
• chopped parsley
• butter

Method

1. 1

   Soak cod in cold water for 30 minutes, drain.

2. 2

   Mix cream and flour with fish.

3. 3

   Beat egg with milk, stir into fish mixture, season, and heat in a saucepan.

4. 4

   Toast and butter bread, season, spread fish mixture on toast, and serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 429. The excerpt below is the record exactly as published.

Salted Cod on Toast. — Separate the flesh of some salted Cod from the skin and bones, flake it, soak in cold water for half-an-hour, and then drain it well. Mix 3 table-spoonfuls of cream and 1 table-spoonful of flour with the fish ; beat one egg with £ teacupful of milk, stir it into the fish mixture, season with salt and pepper, turn it into a saucepan, and stir over a slow fire till hot. Cut some moderately-thick slices of bread off the bottom of a household loaf, toast and butter them, season with pepper and chopped parsley

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