Salt Cod

Ingredients

• Cod
• 1 glass of vinegar
• parsnips
• cream
• butter
• flour

Method

1. 1

   Soak and clean the piece you mean to dress, then lay it all night in water, with a glass of vinegar.

2. 2

   Boil it enough, then break it into flakes on the dish; pour over it parsnips boiled, beaten in a mortar, and then boiled up with cream and a large piece of butter rubbed with a little flour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 11. The excerpt below is the record exactly as published.

1 glass of vinegar, horseradish. Wash and tie it up, and dry with a cloth. Salt the water, and put in a glass of vinegar. When boiling, take off the scum; put the fish in, and keep it boiling very briskly about 3^ hour. Par- boil the milt, and roe, cut in thin slices, fry, and serve them. Garnish with horseradish; for sauce, oysters, eggs, or drawn butter. Stewed Codfish in Brown Sauce — Slice the fish, take off the skin and fry quickly a fine brown, lift it out and place in a stewpan with boiling brown gravy; add the juice of a lemon and some salt. Stew the fish gently until it begins to break, lift it on a hot dish, stir into the gravy 1}^, ^^' of butter with 1 teaspoonful of flour and a little mace. Boil the sauce 1 minute, pour it over the fish and serve. Salmon Croquettes — The contents of 1 can of salmon from which the oil has been poured and which has been shredded fine, 1 cupful of fine bread crumbs, 1 egg and cayenne pepper to taste; mix well, make into balls, dip first into beaten egg and then into bread crumbs or cracker dust; fry in plenty of boiling lard and drain on coarse brown paper before serving. Garnish the dish with parsley and, if you like, slices of lemon. Salt Cod — Cod, vinegar (1 glass), parsnips, cream, butter, flour

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