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Classic
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page 10
Currie of Cod
Should be made of sliced cod, that has either been crimped or sprinkled a day,
to make it firm. Fry it of a fine brown with onions; and stew it with a good
white gravy, a little currie-powder, a bit of butter and flour, three or four
spoonfuls of rich cream, salt, and Cayenne, if the powder be not hot enough.
To dress salt Cod.
Soak and clean the piece you mean to dress, then lay it all night in water, with
a glass of vinegar. Boil it enough, then break it into flakes on the dish; pour
over it parsnips boiled, beaten in a mortar, and then boiled up with cream and a
large piece of butter rubbed with a bit of flour. It may be served as above with
egg-sauce instead of the parsnip, and the root sent up whole; or the fish may be
boiled and sent up without flaking, and sauces as above.
STURGEON.
To dress fresh Sturgeon.
Cut slices, rub egg over them, then sprinkle with crumbs of bread, parsley,
pepper, salt: fold than in paper, and broil gently.
Sauce; butter, anchovy, and soy.
To roast Sturgeon.
Put it on a lark-spit, then tie it on a large spit; baste it constantly with
butler; and serve with a good gravy, an anchovy, a squeeze of Seville orange or
lemon, and a glass of sherry.Another.
Put a piece of butter, rolled in flour, into a stew-pan with four cloves, a
bunch of sweet herbs, two onions, some pepper and salt, half a pint of water,
and a glass of vinegar. Stir it over the fire till hot; then let it become
lukewarm, and steep the fish in it an hour or two, Butter a paper, well, tie it
round, and roast it without letting the spit run through. Serve with sorrel and
anchovy-sauce.
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