Cod Head, Browned

Ingredients

• two or three heads
• a little salt
• a breakfast-cupful of the liquid
• a table-spoonful of lemon-juice

Method

1. 1

   Wash and salt the cod heads, boil for 10-20 minutes.

2. 2

   Drain, remove skin, dredge with flour, and brown before a fire, basting with dripping or butter.

3. 3

   Serve garnished with parsley and lemon, with a sauce made from the boiling liquid thickened with butter and flour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 393. The excerpt below is the record exactly as published.

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. For sauce, thicken a breakfast-cupful of the liquid in which the heads wore boiled, with a himp of butter rolled in flour. Boil this, stirring it all the time, till it is quite smooth ; add a table-spoonful of lemon-juice

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