Cod’s head and shoulders

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

for the cod

a little salt rubbed down the bone, and along the thick part ↝ Salt, table, iodized [Spices and Herbs]
a handful of salt ↝ Salt, table, iodized [Spices and Herbs]

garnish

a large quantity of double parsley ↝ Parsley, raw [Not included in a food category]
lemon ↝ Lemon, raw [Citrus fruits]
horseradish ↝ Horseradish [Mustard and other condiments]
the milt
roe ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
liver ↝ Duck, domesticated, liver, raw [Poultry Products]
smelts fried ↝ Fish, smelt, rainbow, raw [Finfish and Shellfish Products]

sauce

oyster or shrimp sauce ↝ Oyster sauce [Soy-based condiments]
anchovy
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for boiling whole cod

the least sprinkle ↝ Salt, table, iodized [Spices and Herbs]
egg sauce ↝ Egg, whole, raw [Eggs and omelets]
potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
parsnips ↝ Parsnips, raw [Vegetables and Vegetable Products]

Instructions (11)

Rub a little salt down the bone, and along the thick part of the cod's head and shoulders.
Tie it up.
Put on the fire in cold water which will completely cover it.
Throw a handful of salt in the water.
Great care must be taken to serve it without the smallest speck of black or scum.
Garnish with a large quantity of double parsley, lemon, horseradish, and the milt, roe, and liver, and smelts fried, if approved.
If fried smelts are used, be cautious that no water hang about the fish, or the beauty of the smelts will be taken off, as well as their flavour.
Serve with plenty of oyster or shrimp sauce, and anchovy, and butter.
Some people boil the cod whole.
The lower half of a whole cod, if sprinkled the least with salt, and hung up, will be in high perfection one or two days.
Alternatively, the whole cod may be made salter, and served with egg sauce, potatoes, and parsnips.

Original Text

Cod’s head and shoulders,

Will eat much finer, by having a little salt rubbed down the bone, and along the thick part, even if to be eaten the same day.

Tie it up, and put on the fire in cold water which will completely cover it: throw a handful of salt in it. Great care must be taken to serve it without the smallest speck of black or scum. Garnish with a large quantity of double parsley, lemon, horseradish, and the milt, roe, and liver, and smelts fried, if approved. If the latter, be cautious that no water hang about the fish, or the beauty of the smelts will be taken off, as well as their flavour.

Serve with plenty of oyster or shrimp sauce, and anchovy, and butter.

13Some people boil the cod whole; but there is no fish, that is more proper to help, than in a large head and shoulders, the thinner parts being overdone and tasteless before the thick be ready: but the whole fish may be purchased, at times, more reasonably, and the lower half, if sprinkled the least, and hung up, will be in high perfection one or two days: or it may be made salter, and served with egg sauce, potatoes, and parsnips.

Notes

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