Salt Fish (Boiled)

Ingredients

• Salt fish
• cold water for boiling
• three eggs
• a quarter of a pint of good melted butter

Method

1. 1

   Soak the fish for 24 hours, changing the water 3-4 times.

2. 2

   If hard, soak in lukewarm water.

3. 3

   Boil the fish in cold water, skimming off the scum, and simmer until done.

4. 4

   Serve on a hot napkin with egg sauce made by mixing chopped eggs into melted butter.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1697. The excerpt below is the record exactly as published.

Salt !Fish, Boiled.— Soak the fish for twenty-four hours, changing the water three or four times. Brush and wash it well, and if it is still hard soak it in lukewarm water. If very hard and salt, thirty-six hours' soaking will be required. Put it in a saucepan, cover with plenty of cold water, and heat it very gently. Remove the scum as it rises, and keep the water simmering only till the fish is done enough. It should never be allowed to boil fully. Serve on a hot napkin with egg sauce in a tureen. The egg sauce may be prepared as follows: — Boil thi-ee eggs till hard, and cut them into pieces the size of a pea. Put these into a sauce2)an with a quarter of a pint of good melted butter already boiling, and stir them over the fire three minutes longer. Serve immediately. Salt fish

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