Baked Cod's Head and Shoulders

Name: Baked Cod's Head and Shoulders
Yield: 4 servings
Ingredients: Take a good-sized pie-dish; put in the fish; the forepart being stuffed with some veal stuffing; pour over it a thin mixture of flour-and-water until the dish is three-parts full; twelve oysters with their liquor; two or three anchovies filleted; small lumps of butter

From The encyclopædia of practical cookery, 1890

Serves 4

Forcemeat balls may be used instead of veal stuffing.

Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 416. The excerpt below is the record exactly as published.

Baked Cod’s Head and Shoulders. — Take a good-sized pie- dish (one that the fish may be sent to table in) and put in the fish, the forepart being stuffed with some veal stuffing. Lay the fish belly downwards in the dish, pour over it a thin mixture of flour-and-water until the dish is three-parts full, sprinkle over a little pepper, and add twelve oysters with their liquor and two or three anchovies filleted and cut into small lengths. Place small lumps of butter

Cook this with the app: pantry check, scaling, and the assistant.