Boiled Cod Fish, Oyster 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 (6)

cod fish ↝ Fish, cod, Atlantic, raw [Finfish and Shellfish Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
milk ↝ Milk, NFS [Milk, reduced fat]
water ↝ Water, tap [Tap water]
warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
green ↝ Green beans, raw [String beans]

Instructions (8)

Rub the cod fish well with salt and lay it in cold water at least one hour before cooking.
Wash the cod fish and tie it up with tape if a large piece.
Put sufficient milk and water in equal quantities to cover the fish in a fish kettle.
Let the liquid come to the boil, skim it.
Place the fish in it on the drainer and cook on the side of the stove for about fifteen to twenty minutes, according to the thickness of the fish.
Take the fish up, let it drain, and dish it on a hot dish on a napkin or dish paper.
Brush it lightly over with warm butter.
Garnish it with green.

Original Text

Boiled Cod Fish, Oyster Sauce.
(Cabillaud Bouilli, Sauce Huîtres.)
Rub the cod fish well with salt and lay it in cold water at least one hour before cooking, then wash it and tie it up with tape if a large piece; put in a fish kettle sufficient milk and water in equal quantities to cover the fish; let it come to the boil, skim it, then place the fish in it on the drainer and cook on the side of the stove for about fifteen to twenty minutes, according to the thickness of the fish; take it up, let it drain, and dish it on a hot dish on a napkin or dish paper. Brush it lightly over with warm butter, garnish it with green

Notes

—