Cod's Head and Shoulders (to Boil)

Ingredients

• One cod's head and shoulders
• 1 glass of vinegar
• salt water
• horseradish

Method

1. 1

   Wash and tie it up, and dry with a cloth.

2. 2

   Salt the water, and put in a glass of vinegar.

3. 3

   When boiling, take off the scum; put the fish in, and keep it boiling very briskly about 3/4 hour.

4. 4

   Parboil the milt and roe, cut in thin slices, fry, and serve them.

5. 5

   Garnish with horseradish; for sauce, oysters, eggs, or drawn butter.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 11. The excerpt below is the record exactly as published.

Cod's Head and Shoulders (to Boil) — One cod's head and shoulders, salt water, 1 glass of vinegar, horseradish

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