Fried Cod

Ingredients

• three pounds of cod
• flour
• a little salt
• grated nutmeg
• parsley
• melted butter or anchovy sauce

Method

1. 1

   Cut the fish into slices more than an inch thick, wash and dry them.

2. 2

   Roll in flour, sprinkle with salt and nutmeg.

3. 3

   Fry in boiling lard until browned and flesh parts easily from the bone.

4. 4

   Drain on blotting paper and serve garnished with parsley and accompanied by melted butter or anchovy sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 392. The excerpt below is the record exactly as published.

melted butter or anchovy sauce. Time, about a quarter of an hour. Pro- bable cost of cod, 8d. per pound, when plentiful. Sufficient, three pounds for four or five persons. Cod, Fried (Cold Meat Cookery).— Take the remains of cold cod. Break it into l^ieccs about two inches long and one broad, and dip each into a light batter. Fry them in hot lard or dripping. Put them on ijlotting paper t<5 clear them from the fat, pile them on a dish, and garnish with fried parsley. Time, three or four minutes to fry. COD S HEAD AND SHOTTLDEKS. may be plunged into hot water, if not, cold must be used, but it must be poured very gently over the cod so as not to break the skin. A table-spoonful of salt should be allowed for every three quarts of water. As soon as the water boils, di-aw the kettle on one side, remove the scum carefully, and let the fish simmer gently till it is ready. Drain it well, and serve on a hot napkin with the roe and liver, which should be cooked separately, and a little horse- radish and sliced lemon for garnish. ^Vhen the flesh parts easily from the bone the fish is ready. Send oyster or anchovy sauce and melted butter to table with it. The time to boil will depend on the size, quality, and age of the fish ; a small, young head and shoulders will not require more than twenty minutes ; and a large, old, solid one may take forty. Probable cost, 8d. or lOd. per pound. Suflficient for six or seven persons. Cod Head, Browned.— A cod's head in London is usually sold and seiwed with the shoulders, but in some places it is cut off, and the rest of the fish retailed by the pound. As the head contains one or two of the tit- bits, namely, the tongue, the nape of the neck, and the gelatinous parts about the checks, it makes a very good dish. Take two or three heads, remove tlae eyes, wash the heads, drain them, sprinkle a little salt over them, and let them lie an hour or two ; put them into boiling water, and boil them from ten to twenty minutes, according to the size. Take them out, drain them, remove the skin, and dredge a little flour equally over them. Place them before a clear fire, and baste them well ^\•ith good dripping or butter. "When they are liglitly bro-\vnod they are ready. Garnish with parsley and sliced lemon. For sauce, thicken a breakfast-cupful of the liquid in which the heads wore boiled, with a himp of butter rolled in flour. Boil this, stirring it all the time, till it is quite smooth ; add a table-spoonful of lemon-juice, and send the sauce to table in a tureen. Probable cost of cod's head, 2d. each. Sufficient, two or three for a dish. Cod Mould. — Take the remains of cold cod or any cold fish, weigh it, and with one pound of fish mix three table-spoonfuls of COD ( 147) COD bread-crumbs, a table - spoonful of anchovy sauce, and a little salt and cayenne. If any sauce remains it may be used instead of the anchovy. Pound all well in a mortar, -with a little butter and the yolk of an egg. Press the mixture into a well-buttered mould ; cover it with a plate, and steam it for three-quarters of an hoirr. Probable cost, 4d., exclusive of the cold fish. Sufficient for three persons. Cod Pie, Fresh. — Take a deep pie-dish, and fill it three-parts with pieces of fresh cod about t^^•o inches square. Season it with salt, cayenne, and grated nutmeg, lay two dozen oysters on the top, and put two or three lumps of butter over it. Cover it with a good crust, and bake it in a moderate oven. Time to bake, about forty minutes. Probable cost of cod, 8d. per pound, when plentiful. A pie made with thi'ee pounds of co

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