. Cassell's dictionary of cookery : containing about nine thousand recipes . erfor a few minutes. Place the fish on a hot dish ;add a small cupful of cream to the gravy, let itnearly boil, then pour it over the fish, and f- en-ewith a wall of rice or not. Time, half an cost, 6d., of the cold fishand the cream. Sufiicient, ©no pound of coldfish vdth. sauce, for three persons. COD ( 146) COD Cod-flsh Cakes.—Take the remains ofcold cod, remove the skin and bones, and weighthe meat. To every pound of cod allow onepound and a half of mashed potatoes, a tea-spoonfid of salt,
. Cassell's dictionary of cookery : containing about nine thousand recipes . erfor a few minutes. Place the fish on a hot dish ;add a small cupful of cream to the gravy, let itnearly boil, then pour it over the fish, and f- en-ewith a wall of rice or not. Time, half an cost, 6d., of the cold fishand the cream. Sufiicient, ©no pound of coldfish vdth. sauce, for three persons. COD ( 146) COD Cod-flsh Cakes.—Take the remains ofcold cod, remove the skin and bones, and weighthe meat. To every pound of cod allow onepound and a half of mashed potatoes, a tea-spoonfid of salt, half a tea-spoonful of pepper,a tea-spoonful of thyme, half a tea-spoonlul ofchopiX)d onion, one egg, and sufficient milk tobind the mixture together. If the fish is salted,the salt must be omitted. Make the paste upinto small cakes about an inch thick, fry themin hot butter or lard till they are well brownedon both sides, and serve them as hot as to fry, ten minutes. Probable cost, 6d.,exclusive of the cold fish. Allow two or threecakes for each Cod, Head and Shoulders of.—Wash the fish thoroughly, rub a little salt on theinside of it, and bind tape round the cheeks toprevent them breaking, if the fish is crimped, it COD FOR TABLE. Cod for Table.—A small cod is fre-quently boiled whole; but in a large fish, thehead and shoulders arc the most edible should be dished carefully, so as not to breakit, upon a very hot napkin, and garnished withthe liver and roe. Tufts of horse-radish,slightly grated, are generally placed round thedish. Oyster sauce and melted butter shouldbe served with it. Anchovy sauce may be usedif oysters are not in season. Cod, Fried.—The tail end of the cod is bestcooked in this manner, as it is not much es-teemed when boiled. Steaks may be cut fromthe middle and served in this way also. Cutthe fish into slices rather more than an inchthick, wash them well and dry them thoroughlyin a clean cloth. Roll them in flour
Size: 1859px × 1344px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1892
