Cod, Cold

Ingredients

• four pounds of cod
• peppered
• a little vinegar
• garnished with parsley
• any cold sauce
• bread-crumbs
• a piece of butter
• a dozen oysters

Method

1. 1

   Remove the flesh from the skin and bones of the cod before it is quite cold.

2. 2

   Arrange the cod in neat flakes on a plate, pepper, and pour a little vinegar over it.

3. 3

   Garnish with parsley.

4. 4

   If any cold sauce is left, pour it over the fish, spread bread-crumbs or mashed potatoes on it, dot with butter, and brown in the oven or before the fire.

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, Cold. — The remains of cod may be used in various ways. One thing, however, should be attended to, and that is to remove the flesh from the skin and bones before it is quite cold. AVhen this is done the cod may be simply ' arranged in neat flakes on a plate, ]>eppcrcd, a little \'inegar poured over it, and the fish gami.shed with parsley, and served thus, it will not be a despicable addition to the breakfast-table, though further trouble will be amply repaid. If any cold sauce is left, it may be poured over the fish, bread-crumbs or mashed potatoes spread on it, a piece of butter dotted here and there, and the whole browned in a good oven, or before the fire {see Fish Pudding). It may be served with macaroni (see Cod and Macaroni). It may be made into cakes, and served as cutlets {gee Cod-fish Cakes). It may be moulded {see Fish jNIould). It maybe stewed, and served with maitre d' hotel sauce, Italian sauce, or supreme sauce. It may bo curried, cooked with grated Pamiesan, or with becha- mel, or bro^^'a sauce, or served au gratin, a la Proven(,'ale, or as a mayonnaise. The pieces may be put into a stewpan, taking care not to omit the sound, the tongue, or the eatable parts about the head. Any sauce that may be left may then be poured over it, a lump of butter added, and a dozen osvters -with their liquor, or nmssels, or cockles, or a few shrimps. The preparations may then bo heated gently, put into a dish, bread-crumbs strewed over, and browned. In numerous ways cold cod, or cold fish of any kind, may be, with a little trouble and attention, presented again at table, and will form a palatable and pleasing dish. Cod, Crimped. — Make some deep cuts as far as the bones on both sides of a perfectly fresh cod, making tlie cuts at two inches dis- tance, and cut one or two gashes on the cheeks ; then lay the fish in cold water, with a table- spoonful of vinegar in it, for an hour or two. It may afterwai-ds be boiled or fried. If it is to be boiled, it should be plunged at once into boiling water, and then simmered gently. Crimping renders the flesh fiimer, and makes it better both to cook and to serve. Cod, Croquettes of. — Take the remains of cold cod, remove the skin and bones, and mince one pound very finely with one dozen oysters, or two dozen cockles, a little pepper and salt, and four ounces of finely-gi-ated bread-crimibs ; work the mixture well together I \\ith a Httle cream, and make it up into balls about Ihe size of an egg; dip these in beaten egg and bread-crumbs, fry them in a little hot I laid till lightly browned, and serve them piled I high in a dish, and garnished with parsley

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