Cod à la Mâitre d'Hôtel is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of boiled cod served in butter flavoured with shallots, spices, parsley and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Cod à la Mâitre d'Hôtel.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
240. INGREDIENTS.—2 slices of cod, 1/4 lb. of butter, a little chopped shalot and parsley; pepper to taste, 1/4 teaspoonful of grated nutmeg, or rather less, when the flavour is not liked; the juice of 1/4 lemon.
Mode.—Boil the cod, and either leave it whole, or, what is still better, flake it from the bone, and take off the skin. Put it into a stewpan with the butter, parsley, shalot, pepper, and nutmeg. Melt the butter gradually, and be very careful that it does not become like oil. When all is well mixed and thoroughly hot, add the lemon-juice, and serve.
Time.—1/2 hour. Average cost, 2s. 6d.; with remains of cold fish, 5d.
Seasonable from November to March.
Sufficient for 4 persons.
Note.—Cod that has been left will do for this.
Modern Redaction
Ingredients:
2 thick cod steaks
115g butter
1/2 shallot, finely chopped
1 tbsp parsley, finely chopped
freshly-ground white pepper, to taste
1/4 tsp freshly-grated nutmeg
juice of 1/4 lemon
Method:
Boil the cod in lightly-salted water until tender then remove the skin and flake the flesh off the bones. Combine in a saucepan with the butter, shallot, parsley, nutmeg and black pepper. Heat gently to melt the butter (but do not allow the butter to melt completely and become an oil).
Allow to heat through then mix thoroughly, stir in the lemon juice and serve with boiled potatoes.
