Salt Codfish, Boiled
From European and American cuisine, 1914
Serves 6
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 119. The excerpt below is the record exactly as published.
Salt Codfish^ Boiled. — Soak 3 pounds salt codfish for several hours in cold water, changing the water twice ; 2 hours before serv- ing lay the codfish into a saucepan, cover with cold water, and set on side of stove to heat the fish gradually (care must be taken not to let it boil). When nearly boiling drain off the water, return to the saucepan with fresh cold water, and again let it come nearly to a boil ; repeat this once more, then dress on a warm dish, and serve with butter sauce, Worcestershire sauce, and English mixed mus- tar
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