COD—BUT NOT BOILED.

Otago Daily Times, Issue 19759, 9 April 1926, Page 15

COD—BUT NOT BOILED.

Cod is not sufficiently flavoursome to be at its best plainly boiled or steamed, but it should be despised by no one if served as follows: Cod Steak with Tomato Sauce.-Ke-quired: Two cod steaks, half a pound of tomatoes, one small onion, one ounce of butter. Have the cod steaks about an inch in thickness, put them in a deep enamelled plate add a squeeze of lemonjuice and pepper and salt, cover with anothei plate, and cook over a saucepan of boiling water for about 20 minutes. Meanwhile cut up the tomatoes and onion, melt the butter in a saucepan and fry the onion in this without browning, then add the tomatoes, with pepper and salt, and simmer, with the lid on, till soft. Rub all through a sieve, add the liquor from the fish, and thicken with a teaspoonful of cornflower mixed with a little water. Cook for a minute or two, then pour over the fish just before serving. Fillets of Cod with Cheese Sauce.—Required : One pound and a-half of cod, on a ounce of butter, one ounce of flour, half a pint of fish stock, two ounces of grated chee-e. Remove all skin and bone from the fish, and put these trimmings into a saucepan with n bavlcnf. p small onion, a few parsley stalks, and milk and water to well cover'. Allow this to simmer gently for about a nfarter of an hour, then strain the =tock and set aside half a pint. Cut the fish into neat pieces, season with pepper and salt, and cook in a moderate oven on a nfreaspd tin. MnUf* a with tho flour, butter, and fish stock, add the cheese to it, and any liquor from the fish answers.