per pound.
Suflficient for six or seven persons.
Cod Head, Browned.— A cod's head in
London is usually sold and seiwed with the
shoulders, but in some places it is cut off,
and the rest of the fish retailed by the pound.
As the head contains one or two of the tit-
bits, namely, the tongue, the nape of the neck,
and the gelatinous parts about the checks, it
makes a very good dish. Take two or three
heads, remove tlae eyes, wash the heads, drain
them, sprinkle a little salt over them, and let
them lie an hour or two ; put them into boiling
water, and boil them from ten to twenty minutes,
according to the size. Take them out, drain
them, remove the skin, and dredge a little flour
equally over them. Place them before a clear
fire, and baste them well ^\•ith good dripping or
butter. "When they are liglitly bro-\vnod they
are ready. Garnish with parsley and sliced
lemon✪ Cod Head and Shoulders. For sauce, thicken a breakfast-cupful
of the liquid in which the heads wore boiled,
with a himp of butter rolled in flour. Boil this,
stirring it all the time, till it is quite smooth ;
add a table-spoonful of lemon-juice, and send
the sauce to table in a tureen. Probable cost of
cod's head, 2d. each. Sufficient, two or three
for a dish.
Cod Mould. — Take the remains of cold
cod or any cold fish, weigh it, and with one
pound of fish mix three table-spoonfuls of
COD
( 147)
COD
bread-crumbs, a table - spoonful of anchovy
sauce, and a little salt and cayenne. If any
sauce remains it may be used instead of the
anchovy. Pound all well in a mortar, -with a
little butter and the yolk of an egg✪ Cod Mould. Press the
mixture into a well-buttered mould ; cover it
with a plate, and steam it for three-quarters of
an hoirr. Probable cost, 4d., exclusive of the
cold fish. Sufficient for three persons.
Cod Pie, Fresh. — Take a deep pie-dish,
and fill it three-parts with pieces of fresh cod
about t^^•o inches square. Season it with salt,
cayenne, and grated nutmeg, lay two dozen
oysters on the top, and put two or three lumps
of butter✪ Cod Pie, Fresh over it. Cover it with a good crust,
and bake it in a moderate oven. Time to bake,
about forty minutes. Probable cost of cod, 8d.
per pound, when plentiful. A pie made with
thi'ee pounds of cod, and two dozen of oysters,
will be sufficient for six persons.
Cod Pie, Salt. — Soak the cod for twelve
hours, and sinmier it for a quarter of an hour. Cut
it into pieces about two inches square. Take a
deep pie-dish ; place a layer of sliced potatoes
half boiled at the bottom of the dish, then a
layer of fish, then one of partly -boiled onions
sliced. Put a little pepper and poimded mace
on each layer, and a lump of butter, but, of
course, no salt. Make some good melted butter,
and mix with it a little made mustard, a table-
spoonful of ketchup, and a tea-spoonful of the
essence of anchovies✪ Cod Pie, Salt. Pour this over the pie,
cover it with a good crust, and bake it in a
brisk oven. Mashed potatoes may be spread
over the top of the pie, instead of pastiy, if
preferred. Time to bake, about three-quarters
of an hour. Probable cost of salt fish, 6d. per
pound. Sufficient, a moderate-sized pie for
thi-ee or four persons.
Page 393 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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per pound.
Suflficient for six or seven persons.
Cod Head, Browned.— A cod's head in
London is usually sold and seiwed with the
shoulders, but in some places it is cut off,
and the rest of the fish retailed by the pound.
As the head contains one or two of the tit-
bits, namely, the tongue, the nape of the neck,
and the gelatinous parts about the checks, it
makes a very good dish. Take two or three
heads, remove tlae eyes, wash the heads, drain
them, sprinkle a little salt over them, and let
them lie an hour or two ; put them into boiling
water, and boil them from ten to twenty minutes,
according to the size. Take them out, drain
them, remove the skin, and dredge a little flour
equally over them. Place them before a clear
fire, and baste them well ^\•ith good dripping or
butter. "When they are liglitly bro-\vnod they
are ready. Garnish with parsley and sliced
lemon. For sauce, thicken a breakfast-cupful
of the liquid in which the heads wore boiled,
with a himp of butter rolled in flour. Boil this,
stirring it all the time, till it is quite smooth ;
add a table-spoonful of lemon-juice, and send
the sauce to table in a tureen. Probable cost of
cod's head, 2d. each. Sufficient, two or three
for a dish.
Cod Mould. — Take the remains of cold
cod or any cold fish, weigh it, and with one
pound of fish mix three table-spoonfuls of
COD
( 147)
COD
bread-crumbs, a table - spoonful of anchovy
sauce, and a little salt and cayenne. If any
sauce remains it may be used instead of the
anchovy. Pound all well in a mortar, -with a
little butter and the yolk of an egg. Press the
mixture into a well-buttered mould ; cover it
with a plate, and steam it for three-quarters of
an hoirr. Probable cost, 4d., exclusive of the
cold fish. Sufficient for three persons.
Cod Pie, Fresh. — Take a deep pie-dish,
and fill it three-parts with pieces of fresh cod
about t^^•o inches square. Season it with salt,
cayenne, and grated nutmeg, lay two dozen
oysters on the top, and put two or three lumps
of butter over it. Cover it with a good crust,
and bake it in a moderate oven. Time to bake,
about forty minutes. Probable cost of cod, 8d.
per pound, when plentiful. A pie made with
thi'ee pounds of cod, and two dozen of oysters,
will be sufficient for six persons.
Cod Pie, Salt. — Soak the cod for twelve
hours, and sinmier it for a quarter of an hour. Cut
it into pieces about two inches square. Take a
deep pie-dish ; place a layer of sliced potatoes
half boiled at the bottom of the dish, then a
layer of fish, then one of partly -boiled onions
sliced. Put a little pepper and poimded mace
on each layer, and a lump of butter, but, of
course, no salt. Make some good melted butter,
and mix with it a little made mustard, a table-
spoonful of ketchup, and a tea-spoonful of the
essence of anchovies. Pour this over the pie,
cover it with a good crust, and bake it in a
brisk oven. Mashed potatoes may be spread
over the top of the pie, instead of pastiy, if
preferred. Time to bake, about three-quarters
of an hour. Probable cost of salt fish, 6d. per
pound. Sufficient, a moderate-sized pie for
thi-ee or four persons.