Stewed Cod Fish in Brown Sauce
From Modern cookery, in all its branches, 1884
Serves 4
Oysters can be added for variation.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 83. The excerpt below is the record exactly as published.
three pounds of fresh cod fish cut into slices an inch and a half thick, and boil them gently for five minutes ; lift them out, and let them drain. Have ready heated in a wide stewpan nearly a pint of veal gravy or of very good broth, lay in the fish, and stew it for five minutes, then add four tablespconsful of extremely fine bread-crumbs, and simmer it for three minutes longer. Stir well into the sauce a large tea- spoonful of arrow-root quite free from lumps, a fourth part as much of mace, something less of cayenne, and a tablespoonful of essence of anchovies, mixed with a glass of white wine and a dessertspoonful of lemon juice. Boil the whole for a couple of minutes, lift out the fish carefully with a slice, pour the sauce over, and serve it quickly. Cod fish, 3 lbs. : boiled 5 minutes. Gravy, or strong broth, nearly 1 pint : 5 minutes. Bread-crumbs, 4 tablespoonsful : 3 minutes. Arrow- root, 1 large teaspoonful ; mace, £ teaspoonful ; less of cayenne ; essence of anchovies, 1 tablespoonful ; lemon -juice, 1 dessertspoonful ; sherry or Maidera, 1 wineglassful : 2 minutes. Obs. — A dozen or two of oysters, bearded, and added with their stmined liquor to this dish two or three minutes before it is served, will to many tastes vary it very agreeably. STEWED COD FISH, IN BROWN SAUCE
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