Boiled Cod-fish

Ingredients

• four pounds of cod
• one large table-spoonful of vinegar
• one half table-spoonful of salt

Method

1. 1

   Purchase cod the day before and let it lie in salt overnight.

2. 2

   Fill a fish-kettle with boiling water, add vinegar and salt, and plunge the fish into the boiling water for 30 minutes.

3. 3

   Serve on a dry napkin garnished with parsley, with oysters or egg sauce.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 28. The excerpt below is the record exactly as published.

BOILED COD-FISH. 33 separate the flesh from it, removing the four fillets. Roll each fillet separately, in the fashion of a rolled jelly-cake ; place them side by side in a slightly greased tin ; squeeze over each a little of the lemon- juice, to preserve their colour ; cover them with a piece of greased kitchen-paper ; and bake in a brisk oven ten minutes. While the fillets are baking, cover the heads and skins of the fish with cold water, and boil for five minutes. Then melt in a small sauce-pan the butter, add to it the flour, and one gill of the liquor obtained by boiling the heads and skins ; boil all for two minutes, stirring meantime, when it must be taken from the fire, and the cream, pepper, and salt added. Put the fillets now into a flat dish, pour this sauce around them, and sprinkle over each fillet a little of the chopped parsley ; and serve. NOTE.— Large flounder may also be prepared after this recipe with the same result. Boiled Cod-fish. — Provide four pounds of cod, middle cut, one large table-spoonful of vinegar, one half table-spoonful of salt

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