- Ingredients—1½ lb. of cod cutlets.
- 5 or 6 tomatoes.
- 1 tablespoonful of vinegar.
- Cayenne pepper and salt.
Method.—Rub the tomatoes through a hair sieve.
Then put the purée thus obtained into a saucepan, and lay the pieces of cod in it. There should be enough tomato purée to cover the cod.
Simmer gently until the cod is tender.
Add the vinegar and seasoning, dish in a circle, and pour the tomato over.
Cod Fricassee.
- Ingredients—Some boiled cod, either hot or cold.
- [Plain white sauce] (see Sauces).
- 2 hard-boiled eggs.
Method.—Break the fish into flakes.
Make the sauce quite hot.
Put the fish into it, and warm it through.