Codfish plain-boiled, French cabillaud, or monte fraichc d la Hollandaise (Beauv. , ii. 40), is a favourite form of pre- paration ; many put the fish in hot water, but Kitchiner p. 173, directs it to be placed, and its slices also, in cold water, and boiled for twenty minutes ; a piece of a large fish requires half an hour’s boiling. Take care that you always obtain and boil and serve with the fish a piece of the cod’s liver, its roe, and so-called chitterlings ; never allow these parts to be abstracted. The liver imparts more flavour than oyster sauce. Serve with brown butter and boiled potatoes✪ Plain Boiled Codfish; in England oyster sauce is preferred. Scollops of cod with bdchamel sauce is also a good formula. Salt cod boiled must be well prepared by soaking in water, for from six hours to two days ; take care to use soft water, • Ex D.D., 71y. Fresh cod, cf. ‘The Cook’s Cookery,’ p. IIG If you can, get a cod hot out of the sea,’ Kitchiner, p, 172. 544 THE SPIRIT OF COOKERY as hard will make the fish tough. Barrelled cod requires less soaking, but must be boiled in soft water. According to Count Eumford (Essay x., p. 18), ‘people of fashion’ in the seaport towns of the New England States of North America dined regularly on the Saturday of every week on salt fish ; its good quality was explained by the practice of keeping it for several hours in water that was just scalding hot, but was never actually made to boil. Dr. Kitchiner’s favourite vegetable accompaniment of salt cod was a dish of equal parts of red beetroot and parsnips. When lohitings are scarce, the fishmongers sometimes skin and dress young codlings, so that inexperienced persons can hardly tell the difference ; as the codling has a heard, which the whiting has not, this also is cut away, whence the appellation of shaved codling ; however, if you turn up the jowl, you may see the mark where the beard was, or the place where it was not, and thereby discover whether the fish be a real lohiting or a shaved codling. Cod may be steived, stuffed, and baked in several varia- tions. Fried God in Slices, in rice with tomatoes, called d la Seville, with mussel sauce, is an excellent dish. Curried Cod, French cabillaud d Vlndienne or d la Kari, is a stewed form. Caheaclied Cod was a favourite of our friend Ignotus. Slices of Crimped Cod, crumbed and fried, French cabillaud 2)ant!, is a quickly-prepared form. A good ragout is Mdtelote Normande. More rarely used forms are Cod stuffed, covered with egg and crumb, to which Farina cheese has been added, French cabillaud d I’ltalienne; Cabillaud au Gratin, also with cheese. Preparations of salt and dried, or merely dried, cod, klipp- Jish and stockfish of the Dutch, should be studied by persons who travel in remote districts of Portugal and Spain, or in Africa, or in America, whether north or south of the equator, or who have to live in those lauds ; for at periods they may find it to be the only animal food obtainable. CODFISH AND HADDOCK 545 t _ __

AI-modernized reading of the original text

Codfish plain-boiled, French cabillaud, or morue fraîche à la Hollandaise (Beauv. , ii. 40), is a favourite form of preparation ; many put the fish in hot water, but Kitchiner p. 173, directs it to be placed, and its slices also, in cold water, and boiled for twenty minutes ; a piece of a large fish requires half an hour’s boiling. Take care that you always obtain and boil and serve with the fish a piece of the cod’s liver, its roe, and so-called chitterlings ; never allow these parts to be abstracted. The liver imparts more flavour than oyster sauce. Serve with brown butter and boiled potatoes; in England oyster sauce is preferred. Scollops of cod with béchamel sauce is also a good formula. Salt cod boiled must be well prepared by soaking in water, for from six hours to two days ; take care to use soft water, • Ex D.D., 71y. Fresh cod, cf. ‘The Cook’s Cookery,’ p. IIG If you can, get a cod hot out of the sea,’ Kitchiner, p, 172. as hard will make the fish tough. Barrelled cod requires less soaking, but must be boiled in soft water. According to Count Eumford (Essay x., p. 18), ‘people of fashion’ in the seaport towns of the New England States of North America dined regularly on the Saturday of every week on salt fish ; its good quality was explained by the practice of keeping it for several hours in water that was just scalding hot, but was never actually made to boil. Dr. Kitchiner’s favourite vegetable accompaniment of salt cod was a dish of equal parts of red beetroot and parsnips. When whitings are scarce, the fishmongers sometimes skin and dress young codlings, so that inexperienced persons can hardly tell the difference ; as the codling has a heard, which the whiting has not, this also is cut away, whence the appellation of shaved codling ; however, if you turn up the jowl, you may see the mark where the beard was, or the place where it was not, and thereby discover whether the fish be a real whiting or a shaved codling. Cod may be steived, stuffed, and baked in several variations. Fried God in Slices, in rice with tomatoes, called d la Seville, with mussel sauce, is an excellent dish. Curried Cod, French cabilaud à l'Indienne or à la Kari, is a stewed form. Caheaclied Cod was a favourite of our friend Ignotus. Slices of Crimped Cod, crumbed and fried, French cabilaud pané, is a quickly-prepared form. A good ragout is Mdtelote Normande. More rarely used forms are Cod stuffed, covered with egg and crumb, to which Farina cheese has been added, French cabilaud à l'Italienne; Cabillaud au Gratin, also with cheese. Preparations of salt and dried, or merely dried, cod, klippfish and stockfish of the Dutch, should be studied by persons who travel in remote districts of Portugal and Spain, or in Africa, or in America, whether north or south of the equator, or who have to live in those lauds ; for at periods they may find it to be the only animal food obtainable. CODFISH AND HADDOCK 545 t _ __

Records on this page

Plain Boiled Codfish

The spirit of cookery