Boiled Cod's Head and Shoulders

Ingredients

• cod's head and shoulders
• salt
• a glass of vinegar
• egg or oyster sauce

Method

1. 1

   Clean and dry the fish, tie it together, and boil for half an hour in salt and water with a glass of vinegar.

2. 2

   Serve with egg or oyster sauce.

As published

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

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 has been put. Serve with egg or oyster sauce. COD’S HEAD AND SHOULDERS

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