Steamed Cod Roll

Ingredients

• ½ lb. cooked codfish
• £ pint milk
• 3 ozs. crumbs
• 1 teaspoonful lemon juice
• 2 ozs. butter
• 1 saltspoonful salt
• 1 saltspoonful pepper
• £ teaspoonful anchovy essence
• dust of nutmeg
• pinch of cayenne
• 1 teaspoonful chopped onion
• 2 yolks

Method

1. 1

   Mince and pound the fish to a paste.

2. 2

   Boil the milk, add the onion, and cook a little.

3. 3

   Remove the onion and stir in the crumbs.

4. 4

   Combine this paste with the yolks and fish, add the seasonings, and mix thoroughly.

5. 5

   Form into a roll on greased paper, cover, tie up in a cloth, and steam for 40 minutes.

6. 6

   Turn out onto a warm dish, pour over shrimp or oyster sauce, and serve garnished with parsley and lemon.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 39. The excerpt below is the record exactly as published.

STEAMED COD ROLL. \ lb. cooked codfish £ pint milk 3 ozs. crumbs 1 teaspoonful lemon juice :2 ozs. butter 1 saltspoonful salt 1 saltspoonful pepper £ teaspoonful anchovy essence dust of nutmeg pinch of cayenne 1 teaspoonful chopped onion 2 yolks

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