SLICES OF COD A LA SEVILLE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (5)
  1. Wash and dry half a pound of Carolina rice; fry it in salad-oil, drain it on a sieve, and afterwards put it into a large fricandeau pan.
  2. Cut some pieces of crimped cod, about four inches square, and fry them of a fine colour in some salad-oil, after which drain and place them on the rice.
  3. Cut a Spanish onion into very thin slices, and fry them in some of the oil used for the fish; drain off the oil and add six large ripe tomatas, from which the seeds have been squeezed; simmer the tomatas and the onion together on the fire for five minutes, and pour the whole on the fish and rice.
  4. Season with a little cayenne, salt, and lemon-juice; moisten with a pint of good broth; place a buttered paper on the top, cover with the lid of the pan, and put the whole to bake in the oven.
  5. In about half an hour, the fish and rice will be done, when take the pieces of cod out of the rice, place them on an earthen dish, and with a wooden spoon stir the rice over the fire, in order to mix it with the seasoning; after which put the rice on a silver dish, and place the pieces of cod-fish on it; sauce it round with some Muscle sauce (No. 52), and send to table.
Original Text
SLICES OF COD A LA SEVILLE. WaSH and dry half a pound of Carolina rice; fry it in salad-oil, drain it on a sieve, and afterwards put it into a large fricandeau pan; then cut some pieces of crimped cod, about four inches square, and fry them of a fine colour in some salad-oil, after which drain and place them on the rice. Next cut a Spanish onion into very thin slices, and fry them in some of the oil used for the fish; drain off the oil and add six large ripe tomatas, from which the seeds have been squeezed; simmer the tomatas and the onion together on the fire for five minutes, and pour the whole on the fish and rice; season with a little cayenne, salt, and lemon-juice; moisten with a pint of good broth; place a buttered paper on the top, cover with the lid of the pan, and put the whole to bake in the oven. In about half an hour, the fish and rice will be done, when take the pieces of cod out of the rice, place them on an earthen dish, and with a wooden spoon stir the rice over the fire, in order to mix it with the seasoning; after which put the rice on a silver dish, and place the pieces of cod-fish on it; sauce it round with some Muscle sauce (No. 52), and send to table. This is a favourite dish in Spain.
Notes
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