Slice and scald two
small onions, drain and fry soft in salt pork fat. Cut the fish
into cubes and season with salt and pepper. Boil the bones in water
to cover, with onion and pork fat. Put the fish into a buttered
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sauce-pan and strain the boiling liquid over it, using enough to
cover. Add the juice of half a lemon, and thicken with one heaping
tablespoonful of butter cooked with two of flour. Season with salt,
pepper, minced parsley, and tomato or mushroom catsup. Just before
the fish is done add one quart of drained oysters and cook until
the oysters are plump.
BOILED CODS' TONGUES WITH EGG SAUCE
Soak the tongues over night, change the water, and boil for ten
minutes. Serve with Drawn-Butter Sauce.
FRIED CODFISH TONGUES
Wash the tongues, dip in cold milk and roll in seasoned flour. Fry
in butter, and serve with tomato sauce.
CODS' TONGUES A LA POULETTE
Prepare according to directions given for boiled Cods' Tongues
with Egg Sauce and serve with a Poulette Sauce, using for liquid
the water in which the tongues were boiled.
CODFISH TONGUES A LA BEURRE NOIR
Prepare the tongues according to directions
[Page 104]
given in the recipe for Boiled Cods' Tongues with Egg Sauce. Drain
and serve with brown butter, seasoned with salt, pepper, minced
parsley, and lemon-juice.
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