Salted-Cod Salad

Ingredients

• some small square pieces of salted Cod
• five potatoes
• 1 wineglassful of Rhine wine
• two or three anchovies
• 2 table-spoonfuls of finely-chopped parsley
• some vinegar
• some oil
• sugar
• pepper
• salt

Method

1. 1

   Soak pieces of salted cod in cold water for 10-12 hours.

2. 2

   Drain and dry, then brush with warmed butter and broil.

3. 3

   Boil and slice potatoes, place in a salad bowl with fish, add Rhine wine, cover, and cool.

4. 4

   Add washed endive, anchovies, and parsley.

5. 5

   Mix vinegar and oil, season, pour over salad, stir lightly, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 429. The excerpt below is the record exactly as published.

Salted-Cod Salad. — (1) Soak some small square pieces of salted Cod in cold water, changing the water occasionally. After soaking for ten or twelve hours, drain and dry the pieces of fish on a cloth, brush them over with warmed butter, and broil over a clear fire. Peel and boil five potatoes ; when cooked, drain them, cut into slices, and while hot . place them in a salad-bowl ; put in the pieces of fish, pour in 1 wineglassful of Rhine wine, lay a plate over the bowl, and leave the salad till cold. Pick and wash a small quantity of endive, put it in the bowl with the other ingredients, add two or three anchovies that have been skinned and cut into fillets, and about 2 table-spoonfuls of finely-chopped parsley. Mix together in equal quantities some vinegar and oil, and season to taste with sugar, pepper

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