Cod a la Maitre d'Hotel

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Total: 30 min
Yield: 4.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

2 slices of cod ↝ Fish, cod, Atlantic, raw [Finfish and Shellfish Products]
1/4 lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little chopped shalot
parsley ↝ Parsley, raw [Not included in a food category]
pepper to taste ↝ Spices, pepper, black [Spices and Herbs]
1/4 teaspoonful of grated nutmeg, or rather less, when the flavour is not liked ↝ Oil, nutmeg butter [Fats and Oils]
the juice of 1/4 lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (4)

Boil the cod, and either leave it whole, or, what is still better, flake it from the bone, and take off the skin.
Put it into a stewpan with the butter, parsley, shalot, pepper, and nutmeg.
Melt the butter gradually, and be very careful that it does not become like oil.
When all is well mixed and thoroughly hot, add the lemon-juice, and serve.

Original Text

COD A LA MAITRE D'HOTEL.

240. INGREDIENTS.—2 slices of cod, 1/4 lb. of butter, a little chopped shalot and parsley; pepper to taste, 1/4 teaspoonful of grated nutmeg, or rather less, when the flavour is not liked; the juice of 1/4 lemon.

Mode.—Boil the cod, and either leave it whole, or, what is still better, flake it from the bone, and take off the skin. Put it into a stewpan with the butter, parsley, shalot, pepper, and nutmeg. Melt the butter gradually, and be very careful that it does not become like oil. When all is well mixed and thoroughly hot, add the lemon-juice, and serve.

Time.—1/2 hour. Average cost, 2s. 6d.; with remains of cold fish, 5d.

Seasonable from November to March.

Sufficient for 4 persons.

Note.—Cod that has been left will do for this.

THE SEASON FOR FISHING COD.—The best season for catching cod is from the beginning of February to the end of April; and although each fisherman engaged in taking them, catches no more than one at a time, an expert hand will sometimes take four hundred in a day. The employment is excessively fatiguing, from the weight of the fish as well as from the coldness of the climate.

Notes

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