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Page:Mrs Beeton's Book of Household Management.djvu/363

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439.—COD SOUNDS. (Fr.Nau de Morue.)

Method.—These, salted, as they are generally bought, should be soaked in milk and water for several hours, and then boiled in milk and water until tender, when they should be drained and served with egg sauce. When suitably dressed, they may be served as an entrée or breakfast dish.

Average Cost.—6d. Seasonable from November to March.

440.—COD SOUNDS WITH FRENCH SAUCE. (Fr.Nau de Morue, Sauce Française.)

Ingredients.—2 lb. of cod sounds. For the batter: ¾ of a pint of milk, 3 tablespoonfuls of flour, 1 egg, ½ a teaspoonful of salt. For the marinade (or brine): 2 tablespoonfuls each of salad-oil and vinegar, 1 teaspoonful of finely-chopped shallot or onion, 1 teaspoonful of finely-chopped parsley, a good sprinkling of pepper, frying-fat.

Method.—Soak and boil the sounds as directed in the preceding recipe, and cut them into pieces about 2 inches square. Mix the oil, vinegar, parsley, onion and pepper, pour over the sounds, and let them remain in the marinade for 1 hour, turning the pieces of sound at the end of ½ an hour in order that both sides may absorb the flavour of the marinade. Make a batter of the milk, flour, egg and salt, dip each piece of sound into it, take out on the point of a skewer, drop into hot fat, and fry until nicely browned.

Time.—1½ to 2 hours. Average Cost, about 1s. 6d. Sufficient for 6 or 7 persons. Seasonable from November to March.

441.—COD SOUNDS À LA MAÎTRE D'HÔTEL. (Fr.Nau de Morue à la Maitre d'Hôtel.)

Ingredients.—2 lbs's. of cod sounds, 4 ozs. of butter, 1 tablespoonful of lemon-juice, 1 dessertspoonful of finely-chopped parsley, 1 teaspoonful of finely-chopped onion, pepper.

Method.—Soak and boil the sounds, and cut them into small pieces. Melt the butter, fry the onion for 2 or 3 minutes without browning, then put in the lemon-juice, parsley, a good sprinkling of pepper, and the fish. Make hot, and serve.

Time.—About 1 hour, after soaking. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons. Seasonable from November to March.

442.—COD SOUNDS WITH PIQUANTE SAUCE. (Fr.Nau de Morue, Sauce Piquante.)

Ingredients.—2 lb. of cod sounds, ¾ of a pint of piquante sauce, No.