Stewed Cod
From Modern cookery, in all its branches, 1884
Serves 4
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 83. The excerpt below is the record exactly as published.
STEWED COD. Put into boiling water, salted as usual, about three pounds of fresh cod fish cut into slices an inch and a half thick, and boil them gently for five minutes ; lift them out, and let them drain. Have ready heated in a wide stewpan nearly a pint of veal gravy or of very good broth, lay in the fish, and stew it for five minutes, then add four tablespconsful of extremely fine bread-crumbs
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