Baked Cod's Head

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Time: Cook: 60 min Total: 60 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

stuffing

one pound of bruised crumb of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
six ounces of chopped suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
thyme ↝ Thyme, fresh [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

for baking

two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a gill of vinegar ↝ Vinegar [Mustard and other condiments]
a pint and a half of water ↝ Water, tap [Tap water]
a thick coating of bread-raspings

optional improvement

A few oysters ↝ Oysters, raw [Shellfish]

Instructions (6)

Make stuffing with bruised crumb of bread, chopped suet, eggs, chopped parsley, onions and thyme, seasoned with pepper and salt.
Put stuffing inside the cod's head.
Place cod's head in a baking-dish with butter, vinegar, and water.
Spread a little of the butter all over the cod's head.
Spread a thick coating of bread-raspings all over it.
Bake for an hour in the oven.

Original Text

No. 124. Baked Cod's Head.

First, make some stuffing with one pound of bruised crumb of bread, mixed with six ounces of chopped suet, two eggs, chopped parsley, onions and thyme, and seasoned with pepper and salt. Put this stuffing inside the cod's head, and place it in a baking-dish with two ounces of butter, a gill of vinegar, and a pint and a half of water. Spread a little of the butter all over the cod's head, and then a thick coating of bread-raspings all over it; bake it for an hour in the oven. A few oysters would be an improvement.

Notes

—