Cod's Head and Shoulders

Ingredients

• the head and shoulders
• boiling water
• two or three beaten eggs
• a quarter of a pound of butter
• a quart of gravy
• a teacupful of white wine
• some pepper
• salt
• a little grated nutmeg
• three dozen oysters
• the white meat of a lobster

Method

1. 1

   Wash the head and shoulders, cut off fins, pour boiling water over to remove scales, then wash in cold water.

2. 2

   Boil in salted water for a quarter of an hour.

3. 3

   Rub with beaten egg yolks, cover with breadcrumbs mixed with pepper and parsley, dot with butter, and brown in the oven.

4. 4

   Mix flour, butter, gravy, white wine, pepper, salt, and nutmeg, add minced lobster and browned oysters, heat, and pour around the fish.

5. 5

   Garnish with lemon.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 96. The excerpt below is the record exactly as published.

Cod's Head and Shoulders. Wash the head and shoulders well ; cut off the fins ; lay it on a dish ; pour some boiling Avater over part of the fish, and instantly scraj^e off* all the black scales, taking care not to break the skin ; repeat this till every part of the fish looks white, and then wash it in cold water. Put it on in boiling salt and water, and boil it for a quarter of an hour ; then lay it on a dish, rub it all over with the yolks of two or three beaten eggs, and strew it thickly with grated bread-crumbs mixed with pepper and minced parsley ; stick it all over with little bits of butter, and put it in an oven to brown. Mix a tablespoonful of flour with a quarter of a pound of butter, a quart of gravy, a teacupful of white wine, some pepper, salt, and a little grated nutmeg. Mince the white meat of a lobster ; slightly brown three dozen oysters

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