Corned Cod
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Can be treated like Finnon haddie or boiled with egg sauce.
Presented as published in 1904. 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 "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 28. The excerpt below is the record exactly as published.
Corned Cod. — Split and cleanse carefully a medium sized cod, remove the backbone, and rub in a good handful of salt (this manifestly depends on the size of the fish, a 71b. or 81b. fish taking a woman’s large handful), lay it flat on a dish skin down- wards, leave it thus for exactly twenty-four hours. 56 BREAKFAST AKD LUNCH DISHES. then hang it iqj to drain (preferably in tlie oj>cn air) for four or five days
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