Salt Fish boiled (No. 150)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
egg sauce
vegetables
vegetable accompaniment
Instructions (5)
  1. Soak salt fish according to the time it has been in salt. Taste a bit of one of the flakes to determine if it is hard and dry. Hard and dry fish requires two nights’ soaking, changing the water two or three times. During the intermediate day, lay the fish on a stone floor.
  2. For barrelled cod, less soaking time will be needed.
  3. For the best Dogger-bank split fish, which has not been more than a fortnight or three weeks in salt, still less time will be needful.
  4. Put the fish into plenty of cold water and let it simmer very gently until it is cooked. Do not let the water boil, as this will make the fish tough and thready.
Garnish
  1. Garnish salt fish with the yelks of eggs cut into quarters.
Original Text
Salt Fish boiled.—(No. 150.) Salt fish requires soaking, according to the time it has been in salt; trust not to those you buy it of, but taste a bit of one of the flakes; that which is hard and dry requires two nights’ soaking, changing the water two or three times; the intermediate day, lay it on a stone floor: for barrelled cod less time will do; and for the best Dogger-bank split fish, which has not been more than a fortnight or three weeks in salt, still less will be needful. Put it into plenty of cold water, and let it simmer very gently till it is enough; if the water boils, the fish will be tough and thready.173-† For egg sauce, see No. 267; and to boil red beet-root, No. 127; parsnips, No. 128; Carrots, No. 129. Garnish salt fish with the yelks of eggs cut into quarters. Obs.—Our favourite vegetable accompaniment is a dish of equal parts of red beet-root and parsnips. N.B. Salted fish differs in quality quite as much as it does in price. [174]
Notes
—