441. COD, AND OYSTER SAUCE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Boil the cod, whether it be crimped or plain, in boiling spring water, into which throw a handful of salt.
  2. As soon as the fish is done, drain it instantly, and place it on a dish, with a clean wet napkin over it, to keep it moist.
  3. Just before dinner, take off the napkin, and send the cod to table with a sauce-boat full of white Oyster sauce (No. 50).
  4. Cod fish is rarely dressed whole, as, in addition to its unwieldy size, the length of time required to boil so large a fish deprives it materially of its peculiar attraction, which is never so effectually obtained as when the fish is crimped, and cut into slices, previously to its being boiled.
Original Text
441. COD, AND OYSTER SAUCE. BOIL the cod, whether it be crimped or plain, in boiling spring water, into which throw a handful of salt; as soon as the fish is done, drain it instantly, and place it on a dish, with a clean wet napkin over it, to keep it moist; just before dinner, take off the napkin, and send the cod to table with a sauce-boat full of white Oyster sauce (No. 50). Cod fish is rarely dressed whole, as, in addition to its unwieldy size, the length of time required to boil so large a fish deprives it materially of its peculiar attraction, which is never so effectually obtained as when the fish is crimped, and cut into slices, previously to its being boiled.
Notes
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