Codfish Boiled

Ingredients

• 3 quarts water
• 1/2 cup white vinegar
• 3 tablespoonfuls salt
• 1/2 carrot
• 1 onion
• 8 whole peppers
• 1-pound piece of fresh codfish

Method

1. 1

   Place a fish kettle with water over the fire, add vinegar and salt.

2. 2

   When boiling, add carrot, onion, and peppers; boil for 10 minutes.

3. 3

   Add codfish, simmer for 30 minutes or until done.

4. 4

   Serve with egg, mustard, or shrimp sauce and boiled potatoes, garnished with parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 113. The excerpt below is the record exactly as published.

Codfish boiled Whole.-^Place a saucepan with 1 gallon water over the fire ; as soon as it boils, add 4 tablespoonfuls salt, 3 fine-cut onions, 1 carrots a bunch of parsley tied together with 2 sprigs of thyme, 2 bay leaves, and 3 cloves ; add 12 whole peppers and Vt P^^^ white vinegar, boil 30 minutes ; then strain the stock through a napkin, and set aside. Clean and wash a 6-pound cod- fish, place it on a drainer in a fish kettle, pour over the cold stock, set it over a quick fire ; as soon as it commences to boil draw the kettle to side of stove and let simmer till the fish is done. When ready to serve lift the fish out of kettle and slide it on to a warm dish ; serve with boiled potatoes and sauce Hollandaise or oyster sauce ; garnish with parsley. CODFISH. 171 Codfibsh^ Boiled. — Place a fish kettle with 3 quarts water over the fire, add Vt eup of white vinegar, 3 tablespooniuls salt ; as soon as it begins to boil, add Vs carrot and 1 onion out into slices, a boa- qaet, and 8 whole peppers ; boil 10 minutes. Procure a l-pound piece of fresh codfish

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