Boiled Salted Cod with Spinach

Ingredients

• Choose a good, white and thick, salted Cod
• 4 large handfuls of spinach
• 1 table-spoonful of finely-chopped parsley
• a handful of breadcrumbs
• sufficient milk to moisten all

Method

1. 1

   Soak the salted cod for 2-3 days, then boil in water.

2. 2

   Drain and remove bones.

3. 3

   Fry spinach with oil and parsley, add breadcrumbs and milk, then mix in cod.

4. 4

   Layer in a dish, baste with oil, and bake for 30 minutes.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 419. The excerpt below is the record exactly as published.

Boiled Salted Cod with Spinach. — Choose a good, white’ and thick, salted Cod, cut it in halves, and soak one half in cold water for two or three days, changing the water fre- quently ; then take it out, cut it into square pieces, and boil these in a stewpan on a good fire in plenty of water. When the liquid commences to boil, remove the pan to the side of the fire, and let it continue simmering for from twelve to fifteen minutes. When done, take out the pieces of fish, place them on a strainer, let them drain, remove all the bones and the skin, and cut the fish up into smaller pieces. Take 4 large handfuls of spinach, wash and chop it, put it into a frying-pan with a little oil, and add 1 table-spoonful of finely-chopped parsley ; add presently a handful of bread- crumbs, and mix them in well, next adding sufficient milk to moisten all

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