Stewed Cod

Ingredients

• some Cod
• a good-sized lump of salt
• 1 teacupful of white stock
• 3 table-spoonfuls of finely-grated breadcrumbs
• 1 teaspoonful of ground rice
• 1 wineglassful of sherry
• 1 teaspoonful of lemon-juice
• a very small quantity of cayenne pepper
• a very small quantity of mace

Method

1. 1

   Cut cod into slices, boil in salted water for five minutes, drain.

2. 2

   Heat white stock with breadcrumbs.

3. 3

   Mix ground rice, sherry, lemon juice, cayenne, and mace with cold water, then add to hot stock and boil.

4. 4

   Simmer fish in the mixture for 6-7 minutes, serve with sauce.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 430. The excerpt below is the record exactly as published.

Stewed Cod. — (1) Cut some Cod into slices about ljin. in thickness, put them in a fish-kettle with enough boiling water to cover them and a good-sized lump of salt, and boil for five minutes ; then take the slices out carefully and drain well. Put some white stock into a saucepan (allowing 1 teacupful to every pound of fish), and 3 table-spoonfuls of finely-grated breadcrumbs, and put this over the fire to get hot. Mix together in a basin for each pound of fish 1 teaspoonful of ground rice, ^ wineglassful of sherry, 1 tea- spoonful of lemon-juice, and a very small quantity each of 2 N For details respecting Culinary Processes, Utensils, Sauces, <tc., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 418 Codfish — continued. cayenne pepper and mace. Make these ingredients quite s_mooth with a very small quantity of col

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