To Fricasee Cod

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Get the Sounds, blanch them, and make them very clean, cut them into little Pieces; if they be dried Sounds, you must first boil them tender. Get some of the Rows, blanch them, and wash them clean; cut them into round Pieces about an Inch thick, some of the Livers, an equal Quantity of each, to make a handsome Dish, a Piece of Cod about one Pound in the Middle. Put them into a Stew pan, season them with a little beaten Mace, and grated Nutmeg and Salt, a little Bundle of Sweet Herbs, an Onion, a quarter of a Pint of Fish-broth, or boiling Water; cover them close, and let them stew a few Minutes; then put in Half a Pint of Red Wine, a few Oysters with the Liquor strained, a Piece of Butter rolled in Flour, shake the Pan round, and let them stew softly, till they are enough. Take out the Sweet Herbs and Onion, and dish it up. Garnish with Lemon. Or you may do them white thus: Instead of Red Wine add White, and a quarter of a Pint of Cream.