Plain Boiled Codfish
From The spirit of cookery, 1895
In England, oyster sauce is preferred.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 343. The excerpt below is the record exactly as published.
a piece of the cod’s liver, its roe, and so-called chitterlings ; never allow these parts to be abstracted. The liver imparts more flavour than oyster sauce. Serve with brown butter and boiled potatoes
Cook this with the app: pantry check, scaling, and the assistant.