Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/364

This page has been validated.
314
HOUSEHOLD MANAGEMENT

Method.—Soak and boil the sounds, and cut them into small pieces. Make the sauce as directed, put in the pieces of sound, make hot, and serve.

Time.—About 1 hour, after soaking. Average Cost, from 1s. 3d. to 1s. 6d. Sufficient for 6 or 7 persons. Seasonable from November to March.

443.—COD STEAKS. (Fr.Tranche de Cabillaud.)

Ingredients.—¾-inch slices cut from a medium or small cod, flour, salt and pepper, frying-fat, parsley.

Method.—Make a rather thin batter of flour and water, and season it well with salt and pepper. Melt sufficient clarified fat or dripping in a frying-pan to form a layer about ½ an inch in depth. Wash and dry the fish, dip each piece separately in the batter, place these at once in the hot fat, and fry them until of a light-brown, turning once during the process. Drain well, and serve garnished with crisply-fried parsley. If preferred, the fish may be coated with egg and breadcrumbs, and fried in deep fat. Anchovy, tomato, or any other fish sauce would form a suitable accompaniment.

Time.—To fry, from 10 to 15 minutes. Average Cost, from 4d. to 8d. per lb. Seasonable from November to March.

444.—COD WITH CREAM. (Fr.Cabillaud à la Crême.)

Ingredients.—2 lb. of cod, 3 ozs. of butter, 1 oz. of flour, ½ a pint of white stock (or milk), 2 tablespoonfuls of cream, 1 teaspoonful of lemon-juice, salt and pepper.

Method.—Wash, and dry the fish thoroughly. Melt 2 ozs. of the butter in a stewpan, put in the cod, and fry quickly on both sides without browning. Add the stock, cover closely, and simmer gently for about 20 minutes, then place on a hot dish. Melt the remaining oz. of butter, stir in the flour, add the stock in which the fish was cooked, and enough milk to make up the original quantity (½ a pint), boil up, and simmer for about 10 minutes to cook the flour. Add the cream and lemon-juice, season to taste, and strain over the fish.

Time.—About 40 minutes. Average Cost, 1s. 6d. to 2s. 6d. Sufficient for 5 or 6 persons. Seasonable from November to March.

445.—COD WITH CREAM. (Fr.Cabillaud à la Crême.)

Ingredients.—2 lb. of cod, 1½ ozs. of butter, 1½ ozs. of flour, ¾ of a pint of white stock or milk, 3 tablespoonfuls of cream, 1 teaspoonful of lemon-juice, 1 teaspoonful of finely-chopped parsley, 1 teaspoonful of finely-chopped onion, salt and pepper.