Ingredients
1 1/2 lb skinless filets of cod
2 oz butter
2 oz flour
1/2 liter milk
3 1/2 oz grated cheese
2 oz grated cheese (for scones)
2 oz butter (for scones)
1 tsp baking powder (for scones)
1 pinch salt (for scones)
1 egg (for scones)
Directions
Directions: Place cod filets in the bottom of a round oven dish. Make
a cheese sauce with 2 oz each of butter and flour, 1/2 l milk and 3
1/2 oz grated cheese: pour over fish. Then make scone dough rub 2 oz
butter into 8 of flour with 1 tsp baking powder, and pinch of salt.
Add 2 oz grated cheese, preferably mature Cheddar or a mixture of
that and Parmesan. Drop 1 egg yolk into the mixture and add enough
milk to make a workable dough. Roll out to a thickness of 1/2 inch
and cut into small rounds with a scone cutter. Dispose these rounds
on top of the sauce, so that they just about cover the surface;
glaze them with a little milk, sprinkle some more grated cheese over
them and bake in a hot oven (450 F) for 25-30 minutes, until the
scones are golden brown.
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Servings: 6 servings
Cod Cobbler (Irish) Recipe brought to you by Recipe Ideas
Categories: Dessert; Irish; Pie; Seafood
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into the far past, certainly as far back as the Egyptians, and possibly even further than that. Having said that, mostly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to experts are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. As we move into The time of the romans around 25BC a man called Apicius created a few documents describing recipes cooked by the Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient Romans used a good variety of aromatic flavors, including a few that are still present in modern kitchens for example basil, fennel and dill. As we move on, we have a couple of interesting recipe books which appeared in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these are not about the indian food that is served today, but instead recipes for the types of meals on the tables of the rich and wealthy people of that time. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from the holy lands, including parsley, basil and rosemary. These new spices and herbs prompted an increase in recipe publications, some of which are kept safe in private libraries. By the advent of the 20th century, cooking publications are in high demand, mostly as a result of better eduction, people having increased free time and disposable income. The revolution that is television brings us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Cod Cobbler (Irish) recipe.
