Codfish Boiled Whole

Ingredients

• 1 gallon water
• 4 tablespoonfuls salt
• 3 fine-cut onions
• 1 carrot
• a bunch of parsley
• 2 sprigs of thyme
• 2 bay leaves
• 3 cloves
• 12 whole peppers
• 1/2 cup white vinegar
• 6-pound codfish

Method

1. 1

   Place a saucepan with water over the fire; when it boils, add salt, onions, carrot, parsley, thyme, bay leaves, cloves, peppers, and vinegar.

2. 2

   Boil for 30 minutes, strain the stock, and set aside.

3. 3

   Clean the codfish, place it in a fish kettle, pour over the cold stock, and simmer until done.

4. 4

   Serve with boiled potatoes and sauce Hollandaise or oyster sauce, garnished with parsley.

Nutrition per serving

Estimated from matched ingredients across 8 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- fis

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