Boiled Cod’s Head and Shoulders
From The book of plain cooking, 1904
Serve with oyster sauce.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 5. The excerpt below is the record exactly as published.
Boiled Cod’s Head and Shoulders Let the fish be thoroughly cleaned, then soaked in salt and water for about three- quarters of an hour ; bind firmly together with tape, then place in the fish-kettle in cold water, with a little salt and a few drops of vinegar, or slices of lemon. When it boils, continue to simmer gently. Drain very care- fully, remove the tape, place the fish on a napkin, and garnish with parsley and lemon
Cook this with the app: pantry check, scaling, and the assistant.