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.
