Salt Fish

Ingredients

• Salt fish
• water for soaking
• boiling water for sauce
• two or three ounces of good butter
• a dessert-spoonful of flour
• a table-spoonful of chilli vinegar
• a table-spoonful of chopped parsley
• boiled parsnips or mashed potatoes for serving

Method

1. 1

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

2. 2

   Brush and wash it well.

3. 3

   Boil the fish, remove skin and bone, and tear into flakes.

4. 4

   Mix flour with butter in a saucepan until dissolved, add salt and boiling water, stir, then add vinegar and parsley.

5. 5

   Heat the flaked fish in the sauce until hot.

6. 6

   Serve with boiled parsnips or mashed potatoes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1696. The excerpt below is the record exactly as published.

Salt Fish. — Salt fish requires to be soaked before being dressed, tlie time being regulated by the hardness and dryness of the fish. The water should be changed two or three times during the process, and the fish should be brushed and washed when it is taken out. For very dry fish thirty-six hom's' soaking will be needed, the water being changed at least four times. In ordinary cases twenty-four hours' soaking will be sufficient. It should be re- membered that the fish should be put in to soakjlesh downwards. Boiled parsnips and egg sauce are the usual accompaniments to salt fish, which is occasionally served also with hard- boiled eggs, chopped small, strewn over it. For a change, the fish may be garnished with eggs cut into quarters and parsley. It should be dished on a neatly-folded napkin placed on a hot dish. Salt Fish (a la Maitre d'Hotel).— Boil the fish in the usual way, free the flesh from skin and bone, and tear it into flakes. Mix a des- sert-spoonful of flour smoothly with two or three ounces of good butter. Stir them in a clean saucepan till the butter is dissolved, then add a pinch of salt and the third of a pint of boiling water. Stir the whole over the fire for a few minutes, and add a table-spoonful of chilli vinegar and a table-spoonful of chopped parsley. Let all boil up once. Put the flaked fish into a saucepan, pour the sauce over it, and stir it over a gentle fire till it is quite hot. Turn it upon a hot dish, put round it boiled parsnips or mashed potatoes, and serve.

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