Cod, Steamed

Ingredients

• the cod
• boiling water

Method

1. 1

   Wash and clean the inside of the fish, put it in the fish kettle on the strainer above boiling water.

2. 2

   Cook gently, decreasing the heat to simmer.

3. 3

   When the flesh slightly leaves the bones, it's done.

4. 4

   Lift the fish to drain and serve on a napkin.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 26. The excerpt below is the record exactly as published.

Cod, Steamed.— Wash and clean the inside of the fish with great nicety, especially the back bone; put it in the fish kettle on the strainer above the boiling water. Place it on the gas stove, and let it cook e-ently ; decrease the heat by lowering the gas, so that it only simmers. When the flesh slightly leaves the bones the fish is cooked enough. Lift the fish on the fish plate over the boiling water and let it drain for a few minutes, and dish it on a napkin. The roe and liver should always be boiled separately. Oyster, anchovy, or egg sauces should be served with boiled cod. The French prefer plain melted butter. Time to steam for a moderate size fish from twenty minutes to half an hour. Cost, about 6d. per lb.; when scarce, 8d. per lb. is asked. Cod (au Gratin). —Take the remains of cold cod, remove the skin and bones. Butter a pie dish thickly ; place in it alternately layers of cod and butter, or oyster sauce if you have any ; hard-boiled eggs cut into slices will do as well, and flavour each layer with a little salt, cayenne pepper, black pepper, and a very little mace; then strew some bread crumbs over the whole with some grated cheese and small pieces of butter. Bake for three-quarters of an hour until brown, and serve. Salt Cod a la Chambord. — Take 3 lbs. of salted cod, and place it in a large pan of cold water and let it soak for 24 hours, changing the water as often as possible. Place it in a saucepan with sufficient water to well cover it, and let it simmer over a small jet of gas till nearly boiling; take it off, drain, and repeat the operation of boiling in a fresh saucepan of water, as soon as it comes to the boil take it out and drain GAS COOKERY BOOK. 53 it. Fry in another stew-pan 2 ozs. of butter and 2 finely-chopped onions. Let them cook for 10 minutes, add 2 tomatoes, cut up, and 1 clove of garlic chopped fine, and a teaspoonful of Paprika or a little cayenne. Add slowly 1 pint of milk, 2 teaspoonfuls of salt, and thicken with half a tablespoonful of cornflour. Now add the fish, and let it all simmer for 20 minutes — and serve. Crimped Cod. — Take 3 lbs. of crimped cod, cut it into slices, and put in a fish kettle of hot water, with a large handful of salt, and let it gently steam for 10 or 15 minutes. Boil the liver, cut it into slices, and add this as a garnish to the cod

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