Home › The Principles of Cookery › Pork and Codfish, Ragout Of

Pork and Codfish, Ragout Of

Take equal weights, say one pound of each, of pork and codfish, either pickled pork with fresh fish, or fresh pork with salt fish. Cut the pork into small slices, and flake the fish, which should be first boiled or steamed. Grease a dish, and sprinkle with pounded cracker biscuits to form a lining. Take a pint of stock, and make it into a sauce with salt, cayenne, mace, mixed herbs, mustard, and grated lemon-peel. Mix the flaked fish with this, and heat the whole. Fry the pork a little, season with the same materials used for the sauce, adding a little flavoured vinegar to taste. Put these materials in alternate layers in the dish, having fish and sauce top and bottom, and each layer of pork dredged with crumbs. Put plenty of crumbs on the top, with some bits of butter, then brown in a quick oven. Probable cost, 1s. 6d.