Skip to content

Cod à la Maître D’hôtel

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. [COLD MEAT COOKERY.] Ingredients.—2 slices of cod, ¼ lb.
  2. of butter, a little chopped shalot and parsley;
  3. pepper to taste;
  4. ¼ teaspoonful of grated nutmeg, or rather less when the flavour is not liked;
  5. the juice of ¼ lemon.
  6. Mode.—Boil the cod, and either leave it whole, or, what is still better, flake it from the bone, and take off the skin.
  7. Put it into a stewpan with the butter, parsley, shalot, pepper, and nutmeg.
  8. Melt the butter gradually, and be very careful that it does not become like oil.
  9. When all is well mixed and thoroughly hot, add the lemon-juice, and serve.
  10. Time.—½ hour.
  11. Average cost, 2_s.
  12. 6_d.;
  13. with remains of cold fish, 5_d.
  14. Sufficient for 4 persons.
  15. Seasonable from November to March.
  16. Note.—Cod that has been left will do for this.