Sauce for the Cod's Head

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For the Sauce
Instructions (16)
  1. Boil the lobster for half an hour.
  2. If the lobster has spawn, pick it off.
  3. Pound the spawn exceeding fine in a marble mortar.
  4. Put the pounded spawn into the melted butter.
  5. Take the meat out of the lobster.
  6. Pull the lobster meat in bits.
  7. Put the lobster meat into the butter.
  8. Add a meat-spoonful of lemon pickle.
  9. Add the same amount of walnut catchup.
  10. Add a slice of an end of a lemon.
  11. Add one or two slices of horse-radish.
  12. Add as much beaten mace as will lie on a sixpence.
  13. Add salt and Chyan to your taste.
  14. Boil the sauce for one minute.
  15. Take out the horse-radish and lemon.
  16. Serve the sauce in your sauce-boat.
Original Text
To make Sauce for the Cod's Head. TAKE a lobster, if it be alive stick a skewer in the vent of the tail to keep the water out, and throw a handful of salt in the water; when it boils put in the lobster, and boil it half an hour; if it has spawn on, pick them off, and pound them exceeding fine in a marble mortar, and put them into half a pound of good melted butter, then take the meat out of your lobster, pull it in bits, and put it in your butter, with a meat-spoonful of lemon pickle, and the same of walnut catchup, a slice of an end of a lemon, one or two slices of horse- radish, as much beaten mace as will lie on a six- pence, salt and Chyan to your taste, boil them one minute, then take out the horse-radish and lemon, and serve it up in your sauce-boat.
Notes
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