To Fry Cods' Sounds in Batter
From Modern cookery, in all its branches, 1884
Serves 2
Ensure fish is well-soaked and cleaned before boiling.
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 85. The excerpt below is the record exactly as published.
TO FRY cods’ SOUNDS IN BATTER. Boil them as directed above until they are nearly done, then lift them out, lay them on to a drainer, and let them remain till they are cold ; cut them across in strips of an inch deep, curl them round, dip them into a good French or English batter, fry them of a fine pale browa, drain and dry them well, dish them on a hot napkin
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