Boiled Cod

Ingredients

• Prepare a good-sized fish
• tie it round several times with string or tape
• a large handful of salt
• the juice of half a lemon
• a table-spoonful of vinegar

Method

1. 1

   Tie the fish and place it in salted cold water in a fish-kettle.

2. 2

   Boil gently, skimming frequently.

3. 3

   After boiling, it takes 2-3 minutes more.

4. 4

   Serve with lemon juice or vinegar added to the water.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

Boiled Cod. — (1) Prepare a good-sized fish (see Fig. 494), tie it round several times with string or tape, put it into a fish- kettle with some well-salted cold water, and place the kettle on the fire, letting it boil very gently, and frequently skimming. After it has once boiled, the fish will only take from two to three minutes longer. Take it out, remove the string or tape, and serve. The addition of the juice of half a lemon or a table-spoonful of vinegar to the water, renders the flesh very white. (2) Wash a piece of fish weighing about 21b. and put it into cold water for an hour to steep ; then take it out, put it into an oval pan with boiling water and a large handful of salt

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