Personal Chef Recipes - by Mrs Beeton
COD A LA MAITRE D'HOTEL.
|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.
|Method:||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
|Time: ||1/2 hour.|
|Notes: ||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.
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Source: The Book of Household Management Mrs. Isabella Mary Beeton