Cod, Boiled
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for 6 persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 390. The excerpt below is the record exactly as published.
Cod, Boiled. — In cold weather cod is better for being kept a day, as, if cooked quite fresh, it may prove watery. A large cod-fish should not be cooked whole, the head and shoulders make a good dish by themselves, though the middle contains more solid meat. Wash and cleanse the inside of the fish with great nicety, and especially the back-bone ; put it into plenty of cold water, in which a handful of salt has been thrown, bring it to a boil, skim it carefully, let it boil gently, and, when it is nearly cooked, draw it to the side of the fire, and let it remain until done. Put it on the fish-plate over the boiling water, and let it drain for a minute or two, and dish it on a hot napkin, with the roe and liver, which should bo boiled separately, a Little scraped horse-radish
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