I tried my hand at Cod Sounds, En Poule this week, and I must say, it was a journey back in time. The forcemeat, a mix of oysters, anchovies, breadcrumbs, and eggs, was surprisingly delicious and surprisingly pink. I was initially skeptical of the color, but it added a charming vintage touch to the dish. The cod sounds, once boiled and cooled, were quite pliable and took the forcemeat filling beautifully. I rolled them up, skewered them, and cooked them gently in my Dutch oven, just as Mrs. Beeton instructed. The result was a comforting, hearty dish that would be perfect for a weeknight cook looking to impress without too much fuss. The combination of seafood and forcemeat created a unique, savory flavor that was both familiar and intriguing. I found the mace to be the secret star of the seasoning, adding a warm, slightly sweet note that tied the whole dish together. The next time I'm craving a taste of the past, I'll be reaching for this recipe.