Baked Cod's Head

Ingredients

• Take the head of a large Cod
• fill the gills with veal stuffing
• moisten with pint of sherry
• a little ketchup
• i pint of stock
• 2oz. of butter
• season with pepper
• season with salt
• a little essence of anchovy
• a squeeze or so of lemon-juice

Method

1. 1

   Trim and wash the Cod's head, fill with veal stuffing, season, moisten with sherry and ketchup, and bake covered.

2. 2

   Baste with the liquor, adding stock to keep moist.

3. 3

   Finish with breadcrumbs and serve with a sauce made from the baking dish.

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. -Take the head of a large Cod, trim and wash it well, fill the gills with veal stuffing, put the head into a deep baking-dish, season with pepper and salt and a little chopped parsley, moisten with pint of sherry and a little ketchup, put a well-buttered paper over it, and set in the oven to bake. The fish must be well basted with the liquor while it is baking, and i pint of stock may be added to keep it moist. When the head is nearly done, sprinkle it over with fine raspings of bread, and when it is quite done put it upon a For details respecting Culinary Processes, Utensils, Sauces, tkc., referred to, see under their special heads. TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 413 Codfish— continued. dish. Add a gill of brown sauce to the liquor in the baking- dish, strain the whole into a stewpan, put in a little essence of anchovy, 2oz. of butter, and a squeeze or so of lemon-juice

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