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boiled quite fresh, is watery; salted a little, it is rendered firmer. The liver is considered a delicacy, and a piece should, if possible, be bought and cooked with the fish.

429.—COD, CURRIED. (Fr.Cabillaud au Kari.)

Ingredients.—2 lb. of cod, 1 pint of white stock (fish or meat), 2 ozs. of butter, 1 tablespoonful of flour, 1 dessertspoonful of curry-powder, 1 medium-sized onion, salt and pepper, cayenne, a tablespoonful of lemon-juice.

Method.—Wash and dry the cod, and cut it into pieces about 1½ inches square. Melt the butter in a stewpan, fry the cod slightly, then take out and set aside. Add the sliced onion, flour, and curry-powder to the butter in the stewpan. and fry 15 minutes, stirring constantly to prevent the onion becoming too brown, then pour in the stock, stir until it boils, and afterwards simmer gently for 20 minutes. Strain and return to the saucepan, add lemon-juice and seasoning to taste, bring nearly to boiling point, then put in the fish, cover closely, and draw aside for about ½ an hour, or until the fish becomes thoroughly impregnated with the flavour of the sauce. An occasional stir must be given to prevent the fish sticking to the bottom of the stewpan. The remains of cold fish may be used in which case the preliminary frying may be omitted.

Time.—1½ hours. Average Cost, from 1s. 9d. to 2s. Sufficient for 5 or 6 persons. Seasonable from November to March.

Cod to Choose.—The cod should be chosen for the table when it is plump and round near the tail, the hollow behind the head deep, and the sides undulated as if they were ribbed. The glutinous parts of the head lose their delicate flavour after the fish has been 24 hours out of the water. The great point by which the cod should be judged is the firmness of its flesh; if this rise immediately after pressure the fish is good; if not, it is stale. Another sign of its goodness is the bronze appearance of the fish, when it is cut, resembling the silver-side of a round of beef. If this is visible, the flesh will be firm when cooked. Stiffness in a cod, or in any other fish, is a sure sign of freshness, though not always of quality.

430.—COD, HASHED. (Fr.Rechauffé de Cabillaud.)

Ingredients.—2 lb. of cooked cod, 2 ozs. of butter, 1½ ozs. flour, 1 pint milk, ¼ pint picked shrimps, pepper and salt, mashed potatoes, chopped parsley.

Method.—Blend the butter and flour in a stewpan and fry for a few minutes without allowing them to colour. Add the milk, and stir until boiling. Put in the cod, flaked into small pieces, and the shrimps. Cook these together until thoroughly hot, and season carefully. Make a deep border of mashed potatoes on a hot dish. Pour the hash in the centre, and sprinkle a little chopped parsley over the top.

Time.—½ an hour. Average Cost 1s. 10d. to 2s. Sufficient for 4 or 5 persons. Seasonable from November to March.