Cod's Head Baked

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (15)

For the cod's head

some veal stuffing ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little chopped shalot
a spoonful of chopped parsley ↝ Parsley, raw [Not included in a food category]
two glasses of sherry
a little mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]
two pats of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little consommé
some bruised raspings of bread

For the sauce

a spoonful of brown sauce
half a glass of wine ↝ Wine, rice [Wine]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little essence of anchovies ↝ Fish, anchovy [Fish]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (13)

Fill the hollow of the gills with some veal stuffing.
Put the head into a deep baking dish.
Season with pepper and salt, a little chopped shalot, and a spoonful of chopped parsley.
Moisten with two glasses of sherry and a little mushroom catsup.
Put two pats of butter on the top.
Place it in the oven to bake, remembering that it must be frequently basted with its liquor, adding, if necessary, a little consommé for the purpose.
After the cod's head has been in the oven ten minutes, sprinkle it over with some bruised raspings of bread.
When its baking is perfected, place it on its dish.
Add a spoonful of brown sauce and half a glass of wine to the liquor in which the head has been baked, and allow the whole to boil down to the consistency of sauce.
Add a pat of butter, a little essence of anchovies, and lemon-juice.
Work the whole together.
Pour the sauce round the cod's head.
Send to table.

Original Text

COD'S HEAD BAKED.
FiLL the hollow of the gills with some veal stuffing; put the head into a deep baking dish—season with pepper and salt, a little chopped shalot, and a spoonful of chopped parsley; moisten with two glasses of sherry and a little mushroom catsup; put two pats of butter on the top, and place it in the oven to bake, remembering that it must be frequently basted with its liquor, adding, if necessary, a little consommé for the purpose. After the cod's head has been in the oven ten minutes, sprinkle it over with some bruised raspings of bread, and when its oaking is perfected, place it on its dish; then add a spoonful of brown sauce and half a glass of wine to the liquor in which the head has been baked, and allow the whole to boil down to the consistency of sauce; add a pat of butter, a little essence of anchovies, and lemon-juice; work the whole together, pour the sauce round the cod's head, and send to table.

Notes

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