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Page:Mrs Beeton's Book of Household Management.djvu/1376

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2829.—COD'S ROE, NORFOLK STYLE. (Fr.Laitance de Cabillaud à la Norfolk.)

Ingredients.—1½ lbs. of cod's roe, 1¼ pints of milk, 1½ ozs. of butter, 1½ ozs. of flour, 1 dessertspoonful of finely-chopped parsley, ½ a teaspoonful of lemon-juice, a few drops of essence of anchovy, 1 small onion sliced, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, vinegar, salt and pepper.

Method.—Wash the roe well in salt and water, then put it into a stewpan with 1 dessertspoonful of vinegar, ½ a teaspoonful of salt, boiling water to barely cover, and simmer gently for ¾ of an hour. Have ready the milk boiling in a stewpan, add the onion, bouquet-garni, peppercorns, and the roe, previously well drained. Simmer gently for 1 hour, then turn into a basin and put aside until cold. When ready to use, cut the roe into thick slices; melt the butter in a stewpan, add the flour, cook for 2 or 3 minutes, then strain and pour in the milk, and stir until it boils. Now add the lemon-juice, parsley, anchovy essence, salt and pepper to taste, put in the slices of roe, baste them well with the sauce, and as soon as they are thoroughly hot, then serve.

Time.—From 2 to 2½ hours. Average Cost, 1s. to 1s. 2d. Sufficient for 4 or 5 persons. Seasonable in winter.

2830.—COD STEAKS. (Fr.Tranches de Cabillaud.)

Ingredients.—2 slices of cod 1 to 1¼ inches thick, 1 tablespoonful of flour, ½ a teaspoonful of salt, ⅛ of a teaspoonful of pepper, 2 tablespoonfuls of oiled butter, 1 teaspoonful of lemon-juice, frying-fat.

Method.—Wash and thoroughly dry the fish. Mix together the flour, salt and pepper, and coat the fish completely with the mixture. Have ready in a frying-pan a good layer of hot fat, put in the fish and fry until crisp and well browned on both sides. Meanwhile melt the butter, add to it the lemon-juice, and, if liked, a little finely-chopped parsley, or omit both lemon-juice and parsley, and serve simply with oiled butter. When more convenient the fish may be baked in the oven, but it lacks the crispness obtained by frying.

Time.—Half an hour. Average Cost, about 10d. Sufficient for 3 or 4 persons. Seasonable from September to April.

2831.—COD STEAKS, CARDINAL STYLE. (Fr.Tranches de Cabillaud à la Cardinal.)

Ingredients.—2 slices of cod 1¼ to 1½ inches thick, 2 tomatoes, 1½ ozs. of butter, 1 oz. of flour, ¼ of a pint of milk, a little finely-chopped parsley, a few drops of carmine or cochineal, salt and pepper.

Method.—Wash and wipe the slices of fish place them in a baking-dish, and sprinkle with salt and pepper. On the top of the fish place ½ an oz. of butter in small pieces, cover with a greased paper, and bake