Boiled Cod

Ingredients

• cod
• well salted
• a glass of vinegar
• lemon
• horseradish
• oyster or shrimp sauce
• parsnips

Method

1. 1

   Salt the cod and let it hang for a couple of days.

2. 2

   Boil for a quarter to half an hour, according to size.

3. 3

   Garnish with roe, milt, liver, lemon, and horseradish, and serve with oyster or shrimp sauce and parsnips.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 46. The excerpt below is the record exactly as published.

well salted, and allowed to hang for a couple of days so that it may become firm. It requires to boil from a quarter to half an hour, according to size. Garnish with the roe, milt, and liver, lemon, and horseradish, and serve with oyster or shrimp sauce, accompanied with parsnips. COD (BROILED). — Cut fresh cod into slices an inch thick, dip them in thick melted butter, dredge with pepper and salt, and broil on a gridiron, which has previously been rubbed with chalk, till both sides are a good colour. Serve with parsley sauce. COD (CRIMPED). — Cut the fish into nice slices and lay them in salt and water for three hours, adding a wineglassful of vinegar ; put into boiling water with a handful of salt, and boil quickly for ten or fifteen minutes. Garnish with parsley, curled horseradish, and sliced lemon, and serve with cream, shrimp or oyster sauce. COD (CURRIED). — Cut the fish into handsome slices and fry them with some sliced onions to a good colour ; then stew them in white gravy, to which add a large teaspoonful of curry powder, two or three spoonfuls of cream, a little flour and butter, a saltspoonful of cayenne pepper, and a pinch of salt. COD’S HEAD AND SHOULDERS (BOILED).— Clean and dry the fish, tie it together, and boil for half an hour in salt and water, into which a glass of vinegar

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