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Classic
Cook Books
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page 67
TO MAKE EGG SAUCE FOR A SALT COD.
BOIL four eggs hard, first half chop the white, then put in the yelks, and chop
them both together, but not very small; put them into half a pound of good
melted butter, and let it boil up--then pour it on the fish.
TO DRESS COD SOUNDS.
STEEP your sounds as you do the salt cod, and boil them in a large quantity of
milk and water; when they are very tender and white, take them up, and drain the
water out and skin them; then pour the egg sauce boiling hot over them, and
serve them up.
TO STEW CARP.
GUT and scale your fish, wash and dry them well with a clean cloth, dredge them
with flour, fry them in lard until they are a light brown, and then put them in
a stew pan with half a pint of water, and half a pint of red wine, a meat
spoonful of lemon pickle, the same of walnut catsup, a little mushroom powder
and cayenne to your taste, a large onion stuck with cloves, and a stick of
horse-radish; cover your pan close up to keep in the steam; let them stew gently
over a stove fire, till the gravy is reduced to just enough to cover your fish
in the dish; then take the fish out, and put them on the dish you intend for the
table; set the gravy on the fire, and thicken it with flour, and a large lump of
butter; boil it a little, and strain it over your fish; garnish them with
pickled mushrooms
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Classic
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