Stewed Cod Fish

Ingredients

• two pounds cod fish
• three gills white stock
• three table-spoonfuls bread crumbs
• one tea-spoonful flour of rice
• one salt-spoonful mace
• half table-spoonful lemon juice
• one glassful sherry
• one grain cayenne

Method

1. 1

   Cut the cod fish into slices one and a half inches thick.

2. 2

   Boil in salted water for five minutes, then drain.

3. 3

   Heat white stock, add bread crumbs, and stew for five minutes.

4. 4

   Mix flour of rice with cold water, add mace, cayenne, sherry, and lemon juice, stir into hot stock, and boil for two minutes.

5. 5

   Carefully add fish and cook gently for five minutes.

6. 6

   Serve fish on a hot dish with sauce poured over.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 34. The excerpt below is the record exactly as published.

Stewed Cod Fish. — Have in readiness for this two pounds cod fish, three gills white stock, three table-spoonfuls bread crumbs, one tea-spoonful flour of rice, one salt-spoon- ful mace, half table-spoonful lemon juice, one glassful sherry, one grain cayenne

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