To Fricassee Cod Sounds and Tongues

Name: To Fricassee Cod Sounds and Tongues
Cuisine: Tidewater Virginia
Ingredients: Cod sounds and tongues; Milk and water; Nutmeg; Pepper; Salt; New milk; Butter; Flour

Origin: Tidewater Virginia

Source: Mary Randolph, 1824

Ingredients

Cod sounds and tongues
Milk and water
Nutmeg
Pepper
Salt
New milk
Butter
Flour

Instructions

Soak the cod sounds and tongues overnight in fresh water. Remove the skins and cut them into two pieces. Boil them in equal parts milk and water until quite tender. Drain them thoroughly in a colander. Season with nutmeg, pepper, and a little salt.
Prepare a sauce by heating fresh milk. Roll a good lump of butter in flour to create a beurre manié, then melt it into the milk. Add the drained fish to the sauce, set it over the fire, and stir until thick enough. Serve up.