Cod, Salt, with Parsnips
From Cassell's dictionary of cookery, 1892
Serves 3
Soaking time varies from 12 to 48 hours depending on saltiness.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 394. The excerpt below is the record exactly as published.
Cod, Salt, with Parsnips (a dish for [ Ash Wednesday). — Salt cod is usually accom- j panied by parsnips, probably because that I wholesome root is at its best and sweetest during i the course of Lent, and it is very generally served with them and egg sauce on Ash Wed- nesday. Wash the fish thoroughly, and lay it in cold water to draw out the salt. It must lie for at least twelve hours, and longer if it is I very salt, and the water ought to be changed I every four- or five hours. When thoroughly ! soaked, put it in a saucepan with plenty of j cold water, and let it heat very gradually. It must not be allowed to boil, or it will harden. I When nearly boiling, draw it to the side of the ! fire, and let it simmer gently for about twentj^ j minutes. Drain it, and serve it unbroken on a hot napkin, accompanied by mashed parsnips
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Cook this with the app: pantry check, scaling, and the assistant.