442. COD STUFFED AND BAKED

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
for the cod
for the sauce
Instructions (19)
  1. Clean, trim, and stuff a cod with some well-seasoned veal-stuffing.
  2. Secure the stuffing by sewing up the belly.
  3. Truss the fish in the shape of the letter S.
  4. Make several deep incisions on either side.
  5. Place the fish in a deep baking dish previously well spread with fresh butter.
  6. Season with chopped parsley and mushrooms, pepper and salt.
  7. Moisten with half a bottle of sherry, and the liquor of two dozen oysters.
  8. Set the fish in the oven to bake.
  9. Every ten minutes or oftener, baste it with its own liquor.
  10. When it is nearly done, sprinkle it over with some fine raspings of bread, and again put it in the oven for ten minutes longer.
  11. When the cod is baked, draw the strings out of it.
  12. Place it on its dish.
  13. Pour two glasses of sherry into the dish in which the cod has been baked, and also a little consommé to detach the glaze from round the pan.
  14. Pass the whole through a tammy into a stewpan.
  15. Add some brown sauce.
  16. Reduce the whole to a proper consistency.
  17. Work in a pat of anchovy butter, a little cayenne, and lemon-juice.
  18. Beard the oysters and add them to the sauce.
  19. Pour the sauce around the cod, and send to table.
Original Text
442. COD STUFFED AND BAKED. CLEAN, trim, and stuff a cod with some well-seasoned veal-stuff- ing; secure this by sewing up the belly; then truss the fish in the shape of the letter S; make several deep incisions on either side, and place it in a deep baking dish previously well spread with fresh butter; season with chopped parsley and mushrooms, pepper and salt; moisten with half a bottle of sherry, and the liquor of two dozen oysters; then set the fish in the oven to bake; and every ten minutes or oftener, baste it with its own liquor; when it is nearly done, sprinkle it over with some fine raspings of bread, and again put it in the oven for ten minutes longer. When the cod is baked, draw the strings out of it; place it on its dish, then pour two glasses of sherry into the dish in which the cod has been baked, and also a little consommé—to detach the glaze from round the pan; pass the whole through a tammy into a stewpan; add some brown sauce; reduce the whole to a proper consistency; work in a pat of anchovy butter, a little cayenne, and lemon-juice, beard the oysters and add them to the sauce; pour it round the cod, and send to table.
Notes
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