Method

[Soak fresh or lightly salted dried cod in water for 2 hours, wash the fish, and boil in two changes of water. Rinse the fish with fresh hot water. Pour on enough boiled whole milk to barely cover the fish and cook until done.]

Pour off the milk, scald with boiling water, and drain the fish. Fry ¾ glass of cherry purée in 1 spoon butter and dilute with glasses water or bouillon. Strew with a little sugar, and, if desired, 2–3 ground cloves. Add a little cinnamon and 1 teaspoon potato flour mixed with 1 spoon water, bring to a boil, and pour in ½–1 glass of red wine. Heat until the sauce is very hot and pour over the cod.

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