The encyclopædia of practical cookery

Cod’s Tongues. - — • Although these tiny organs are not often noticed in the mouth of the fish, they are, nevertheless, exceedingly tasty, and can he formed by an ingenious cook into a variety of pleasing dishes, amongst which the following will hold a leading position : Blanched Cod’s Tongues. - Well wash eighteen fresh Cod’s tongues in cold water ; then drain them, place in a saucepan on the hot stove, cover with fresh water, season with a handful of salt, six cloves, twelve whole peppers, one sliced onion, a bouquet garni, and half a sliced lemon, and let them come to the boil. Transfer them with the water and garnishings to a stone jar, and they are ready for use. Boiled Cod’s Tongues. — (1) Place the tongues in warm water, and leave them for a day and a half , changing the water once. Put a pan of water on the fire, and when it boils throw in the tongues and boil them for ten minutes. Place pieces of toast on a dish, brush the tongues over with egg sauce, put them on the toast, and serve. (2) Proceed as in No. 1 as far as the boiling'. Let them get quite cool, and then put them into a frying-pan, previously either dipping in batter or brushing with egg and then breadcrumbing them, and fry to a light colour. They can be either served by themselves, or they make a very good garnish for large pieces of cooked Cod. Boiled Cod's Tongues with Egg Sauce. — Wash in cold water 21b. of salted Cod’s tongues, pour lukewarm water over them, and let them remain where the water will retain its heat for two hours or longer. When the tongues have soaked, put them in a saucepan over the fire in enough cold water to cover them, add 1 breakfast-cupful of milk and a small red pepper-pod or a seasoning of cayenne, and cook slowly for about half-an-hour, or until they are tender. In the meantime, boil three eggs hard, remove the shells, and chop the eggs. Just before the tongues are done, put in a saucepan over the fire 1 table-spoonful each of butter and flour, and stir them together until they begin to bubble ; then gradually stir in enough of the milk-and-water in which the tongues were boiled to make the sauce sufficiently salt, and more milk to bring it to the consistency of thick cream. Put the tongues into the sauce, add the chopped eggs, and serve hot. Cod’s Sounds-and-Tongues Pie.— Sec Cod’s Sounds. Cod’s Tongues a la Poulette. — Put eighteen blanched tongues into a saucepan on the stove, add 1 pint of Dutch sauce, i gill of the stock in which they were blanched, and 1 teaspoonful of chopped parsley, and heat well for five minutes without boiling. Pour the whole into a deep, hot dish, sprinkle a little chopped parsley over, and serve. 2 N 2 For details respecting Culinary Processes, Utensils, Sa^lces, Ac., referred to, see under, their special heads. Codfish — continued. Cod’s Tongues with Black-butter Sauce. — Blanch eighteen Cod’s tongues, put them in a saucepan with £ gill of the liquor they were blanched in, and heat, but do not let them boil. Drain well, dress on a hot dish, pour over 1 pint of black-butter sauce, decorate each side of the dish with a few sprigs of parsley, and serve.