Corned Cod

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Split and cleanse carefully a medium sized cod, remove the backbone, and rub in a good handful of salt.
  2. Lay it flat on a dish skin downwards.
  3. Leave it thus for exactly twenty-four hours.
  4. Hang it up to drain (preferably in the open air) for four or five days till quite dry.
  5. When dry, it may be rizzared like a haddock or treated in any way recommended for Finnon haddie, or it may be boiled and served with egg sauce.
Original Text · last edited 4 days ago
Corned Cod.—Split and cleanse carefully a medium sized cod, remove the backbone, and rub in a good handful of salt (this manifestly depends on the size of the fish, a 7lb. or 8lb. fish taking a woman's large handful), lay it flat on a dish skin down-wards, leave it thus for exactly twenty-four hours, then hang it up to drain (preferably in the open air) for four or five days till quite dry, when it may be rizzared like a haddock or treated in any way recommended for Finnon haddie, or it may be boiled and served with egg sauce.
Notes
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