Cod boiled (No. 149)

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 (17)

a large cod ↝ Fish, cod, Atlantic, raw [Finfish and Shellfish Products]
plenty of water ↝ Water, tap [Tap water]
a large handful of salt ↝ Salt, table, iodized [Spices and Herbs]
the roe ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
liver ↝ Duck, domesticated, liver, raw [Poultry Products]
chitterlings ↝ Chitterlings [Liver and organ meats]
large native oysters, fried a light brown (see No. 183*) ↝ Oysters, raw [Shellfish]
smelts (No. 173) ↝ Fish, smelt, rainbow, raw [Finfish and Shellfish Products]
whitings (No. 153) ↝ Mushrooms, white, raw [Vegetables and Vegetable Products]
the tail of the cod cut in slices ↝ Fish, cod, Atlantic, raw [Finfish and Shellfish Products]
bits the size and shape of oysters ↝ Fish, cod, Atlantic, raw [Finfish and Shellfish Products]
Scolloped oysters (No. 182) ↝ Oysters, raw [Shellfish]
oyster sauce (No. 278) ↝ Oyster sauce [Soy-based condiments]
slices of cod cut about half an inch thick, and fried as soles (No. 145) ↝ Fish, cod, Atlantic, raw [Finfish and Shellfish Products]
the SOUNDS (the jelly parts about the jowl), the palate, and the tongue ↝ Fish, cod, Atlantic, raw [Finfish and Shellfish Products]
the palate ↝ Fish, cod, Atlantic, raw [Finfish and Shellfish Products]
the tongue ↝ Fish, cod, Atlantic, raw [Finfish and Shellfish Products]

Instructions (7)

Wash and clean the fish, and rub a little salt in the inside of it.
Put plenty of water in your fish-kettle, so that the fish may be well covered.
Put in a large handful of salt.
When the salt is dissolved, put in your fish.
A very small fish will require from fifteen to twenty minutes after the water boils, a large one about half an hour.
Drain it on the fish-plate.
Dish it with a garnish of the roe, liver, chitterlings, &c. or large native oysters, fried a light brown, or smelts, whitings, the tail of the cod cut in slices, or bits the size and shape of oysters, or split it, and fry it.

Original Text

Cod boiled.—(No. 149.)

Wash and clean the fish, and rub a little salt in the inside of it (if the weather is very cold, a large cod is the better for being kept a day): put plenty of water in your fish-kettle, so that the fish may be well covered; put in a large handful of salt; and when it is dissolved, put in your fish; a very small fish will require from fifteen to twenty minutes after the water boils, a large one about half an hour; drain it on the fish-plate; dish it with a garnish of the roe, liver, chitterlings, &c. or large native oysters, fried a light brown (see No. 183*), or smelts (No. 173), whitings (No. 153), the tail172-† of the cod cut in slices, or bits the size and shape of[173] oysters, or split it, and fry it. Scolloped oysters (No. 182), oyster sauce (No. 278), slices of cod cut about half an inch thick, and fried as soles (No. 145), are very nice.

Mem.—The SOUNDS (the jelly parts about the jowl), the palate, and the tongue are esteemed exquisites by piscivorous epicures, whose longing eyes will keep a sharp look-out for a share of their favourite “bonne bouche:” the carver’s reputation depends much on his equitable distribution of them.173-*

Notes

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