Salted Cod served in Brown Butter

Ingredients

• The fish must be soaked in cold water for two days
• 4oz. of butter
• a few sprigs of parsley

Method

1. 1

   Soak the fish for two days, clean and wash it, then boil in a fish-kettle.

2. 2

   Skim off scum and boil gently for ten minutes.

3. 3

   Fry parsley in butter until brown, drain fish, and pour butter and parsley over it before serving.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 428. The excerpt below is the record exactly as published.

Salted Cod served in Brown Butter. — The fish must be soaked in cold water for two days, and the water changed constantly ; then scrape off the scales, clean and wash thoroughly, lay it in a fish-kettle, and place over a slow fire until boiling. Move the kettle to the side of the fire, skim off any scum that may have risen to the top of the water, and let it boil gently for ten minutes. Put 4oz. of 1 Codfish continued. butter into a frying-pan, and place it over the fire ; when it is hot, put in a few sprigs of parsley

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