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Cod Head and Shoulders
From Cassell's dictionary of cookery, 1892
Serves 6
Time varies by size; small heads take about 20 minutes, large ones up to 40. Serves 6-7.
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
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1181 mg
Potassium5 mg
Calcium15 mg
Iron0 mg
Magnesium4.8 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 392. The excerpt below is the record exactly as published.
A table-spoonful of salt should be allowed for every three quarts of water. As soon as the water boils, di-aw the kettle on one side, remove the scum carefully, and let the fish simmer gently till it is ready. Drain it well, and serve on a hot napkin with the roe and liver, which should be cooked separately, and a little horse- radish and sliced lemon for garnish. ^Vhen the flesh parts easily from the bone the fish is ready. Send oyster or anchovy sauce and melted butter to table with it. The time to boil will depend on the size, quality, and age of the fish ; a small, young head and shoulders will not require more than twenty minutes ; and a large, old, solid one may take forty. Probable cost, 8d. or lOd. per pound. Suflficient for six or seven persons. Cod Head, Browned.— A cod's head in London is usually sold and seiwed with the shoulders, but in some places it is cut off, and the rest of the fish retailed by the pound. As the head contains one or two of the tit- bits, namely, the tongue, the nape of the neck, and the gelatinous parts about the checks, it makes a very good dish. Take two or three heads, remove tlae eyes, wash the heads, drain them, sprinkle a little salt over them, and let them lie an hour or two ; put them into boiling water, and boil them from ten to twenty minutes, according to the size. Take them out, drain them, remove the skin, and dredge a little flour equally over them. Place them before a clear fire, and baste them well ^\•ith good dripping or butter. "When they are liglitly bro-\vnod they are ready. Garnish with parsley and sliced lemon
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