Codling Soup. — Take two or three
codlings, lemove the flesh from the bones, and
put them with the lieads into thi-ee quarts of
good veal stock; add a bunch of savoury herbs
and a large onion stuck with thi'ee cloves.
Simmer the soup gently for two hours, then
strain it, return it to the stewpan, and thicken it
with a Imiip of butter rolled in flom*. Put the
sHces of fish into the soup, with a glass of
sherry, a tea-spoonf al of salt, half a tea-spoon-
ful of pepper, and two grains of cayenne.
Simmer for twenty minutes, then serve at once.
A dozen oysters, with their liquor✪ Codling Soup, is an im-
provement to the soup. Probable cost, lOd.
per quart, exclusive of the wine and oysters.
Sufficient for six persons.
Codlings, Sauce for.— Cod and codlings
should be sent to table with oyster sauce and
good melted butter. The melted butter should
be of the consistency of light batter, as it has
to be flavoured either with essence of anchovy,
lemon-juicc,ChilivLnegar, or mushroom ketchup.
A good sauce for boiled cod is made as follows :
Simmer very gently together, for half an hour,
a cupful of water, a cupful of vinegar, two
shallots, and a tea-spoonful of the essence of
ancho-vdes. Strain the liquid, and add two
table-spoonfuls of good cream, and the well-
beaten yolks of two egg✪ Codlings, Sauce fors. The sauce must not
be allowed to boil up after the eggs are added.
Codlings, To Dress. — Codlings may be
either baked, boiled, or fried. To haJcc them :
Flour the fish, salt and pepper it, and lay it in
a pan with a quart of water, an onion stuck
with four or five cloves, and a bunch of sweet
lierbs. Put a piece of butter on the top, and
bake it in a moderate oven. "V^'hen sufficiently
cooked, take out the fish carefulh', strain the
gravy, thicken it with a little flour, and add a
tea-spoonful of the essence of anchoWes and
two table-spoonfnls of Harvey's sauce. Let it
boil, pour it round the fish, and garnish with
COP
( 149)
COP
slices of lemon. To boil: put the fish into
boiling -water, and let them boil very gentlj'
until tlic ilesh leaves the bone easily. Serve
^vith parsley or anchovy sauce. To fry : Eub
the codlings with flour, then brush them well
with egg, dip them in bread-crumbs, and fry
them in plenty of hot lard or dripping. ^Vhen
a thick smoke rises from them they will be
ready. Drain them from the fat, and serve
with shrimp or oyster sauce. Time : to bake,
three-quarters of an hour ; to boil, a quarter of
an hour; to fry, ten minutes. Sufficient, one
codling for two persons. Probable cost, 8d. or
Is. each.
Coffee. — This beverage wliich is so highly
esteemed on the continent, and the appreciation
of which is becoming more general e^•ery year
in our own land, is often made so badly that it
loses its delicious aroma and invigorating quali-
ties, and produces only nausea and indigestion.
There are numberless recipes for making it, and
every one considers his plan the best, but surely
it is iDroved that some enlightenment on this
.subject is necessary, when a cup of really good
coffee is a most difficult article to obtain, and
the quality of that which is commonly drunk
in this country is very inferior. The first thing
to be attended to is to have the material good.
The best plan is to buy a large quantity raw,
and to keep it for years before using it, roast-
ing a little as it is required, as the quality of
the berry improves with keeping.
Page 397 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Codling Soup. — Take two or three codlings, lemove the flesh from the bones, and put them with the heads into three quarts of good veal stock; add a bunch of savoury herbs and a large onion stuck with three cloves. Simmer the soup gently for two hours, then strain it, return it to the stewpan, and thicken it with a lump of butter rolled in flour. Put the slices of fish into the soup, with a glass of sherry, a tea-spoonf al of salt, half a tea-spoonful of pepper, and two grains of cayenne. Simmer for twenty minutes, then serve at once. A dozen oysters, with their liquor, is an improvement to the soup. Probable cost, lOd. per quart, exclusive of the wine and oysters. Sufficient for six persons.
Codlings, Sauce for.— Cod and codlings should be sent to table with oyster sauce and good melted butter. The melted butter should be of the consistency of light batter, as it has to be flavoured either with essence of anchovy, lemon-juice, chili vinegar, or mushroom ketchup. A good sauce for boiled cod is made as follows : Simmer very gently together, for half an hour, a cupful of water, a cupful of vinegar, two shallots, and a tea-spoonful of the essence of anchovies. Strain the liquid, and add two table-spoonfuls of good cream, and the wellbeaten yolks of two eggs. The sauce must not be allowed to boil up after the eggs are added.
Codlings, To Dress. — Codlings may be either baked, boiled, or fried. To bake them : Flour the fish, salt and pepper it, and lay it in a pan with a quart of water, an onion stuck with four or five cloves, and a bunch of sweet herbs. Put a piece of butter on the top, and bake it in a moderate oven. "V^'hen sufficiently cooked, take out the fish carefulh', strain the gravy, thicken it with a little flour, and add a tea-spoonful of the essence of anchovies and two table-spoonfuls of Harvey's sauce. Let it boil, pour it round the fish, and garnish with
COP
( 149)
COP
slices of lemon. To boil: put the fish into boiling -water, and let them boil very gentlj' until the ilesh leaves the bone easily. Serve with parsley or anchovy sauce. To fry : Eub the codlings with flour, then brush them well with egg, dip them in bread-crumbs, and fry them in plenty of hot lard or dripping. When a thick smoke rises from them they will be ready. Drain them from the fat, and serve with shrimp or oyster sauce. Time : to bake, three-quarters of an hour ; to boil, a quarter of an hour; to fry, ten minutes. Sufficient, one codling for two persons. Probable cost, 8d. or Is. each.
Coffee. — This beverage which is so highly esteemed on the continent, and the appreciation of which is becoming more general every year in our own land, is often made so badly that it loses its delicious aroma and invigorating qualities, and produces only nausea and indigestion. There are numberless recipes for making it, and every one considers his plan the best, but surely it is proved that some enlightenment on this .subject is necessary, when a cup of really good coffee is a most difficult article to obtain, and the quality of that which is commonly drunk in this country is very inferior. The first thing to be attended to is to have the material good. The best plan is to buy a large quantity raw, and to keep it for years before using it, roasting a little as it is required, as the quality of the berry improves with keeping.
Records on this page
Codling SoupCodlings, Sauce forCodlings, To Dress