1885 - La Cuisine Creole

Cod Au Beurre Roux

DDV CULINARY

Cod;
a little browned butter;
a little flour;
sugar;
one onion;
tablespoonful of vinegar.

For cod au beurre roux, boil a piece of cod and separate it into flakes;
brown some butter, dredge in a little flour, and a little sugar in powder,
and in this fry some slices of onion a fine brown;
throw in the vinegar, boil it up, pour over the fish,
and serve it with crisp parsley.