Baked Cod's Head
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 9. The excerpt below is the record exactly as published.
Baked Cod's Head. Trim and wash well the head of a cod, fill the gills with veal stuffing, put the head in a baking dish, season with pepper and salt, also add a little parsley ; moisten with a pint of sherry and a little catsup, put a buttered paper over and set in the oven to bake. The fish must be well basted while baking, and a pint of stock may be added to keep it moist. When the head is nearly done sprinkle it over with fine rasping of bread, and when it is quite done put it upon a dish.* Add two gills of brown sauce
Cook this with the app: pantry check, scaling, and the assistant.