Boiled Salt Fish and Egg Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. Soak the fish for twenty-four to thirty hours in cold water, according to its dryness, before cooking, changing the water frequently, or better still leave the fish in a basin with the skin side uppermost, and let the water from the tap drip on it continually.
  2. When ready to cook, place it in a fish kettle with a drainer, or in a pan with a plate or dish under it, and cover it well with cold milk and water, or plain water.
  3. Let it come very steadily to the boil, and remove the scum as it rises; let the pan remain at the side of the stove for five
Original Text
Boiled Salt Fish and Egg Sauce. (Morue Salée Bouillie, Sauce aux Œufs.) Soak the fish for twenty-four to thirty hours in cold water, according to its dryness, before cooking, changing the water frequently, or better still leave the fish in a basin with the skin side uppermost, and let the water from the tap drip on it continually. When ready to cook, place it in a fish kettle with a drainer, or in a pan with a plate or dish under it, and cover it well with cold milk and water, or plain water. Let it come very steadily to the boil, and remove the scum as it rises; let the pan remain at the side of the stove for five
Notes
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