Cod Sounds
From The household cook book, 1902
Serves 4
Time to boil about 0.5 hour per pound.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 47. The excerpt below is the record exactly as published.
COD SOUNDS — These usually come salted. Soak them all night in cold water, then scrape and rub off the dark skin with a cloth, wash thoroughly, and then boil them very gently in equal parts of fresh milk and water until tender. Be careful to remove the scum as it rises. Serve them on a hot napkin with egg sauce. Time to boil about f hour per pound. SCROD — This is a term applied in the east to small cod. They can soak over night in salted water and then be boiled or fried, as previously directed for fish at the beginning of this chapter. TOMCODS — These are small codfish. They are nice fried as follows. Do not remove the heads, but dress, clean, dry, and rub salt on the inside. Dredge with flour and fry a golden brown in deep,- smoking hot fat. (2) They can also be baked. Dress as above, put in the baking pan, put a thin slice of bacon on each one, add pepper
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