To dress Salt Fish

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

for the fish

OLD ling, which is the best sort of salt fish ↝ Fish, ling, raw [Finfish and Shellfish Products]

for the parsnips

Parsnips ↝ Parsnips, raw [Vegetables and Vegetable Products]
some milk ↝ Milk, NFS [Milk, reduced fat]
a good piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

for serving

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
hard eggs chopped ↝ Egg, whole, cooked, hard-boiled [Dairy and Egg Products]

Instructions (14)

Lay the old ling (salt fish) in water for twelve hours.
Lay it on a board for twelve hours.
Lay it in water for twelve more hours.
When boiling, put the fish into cold water.
Boil softly for about fifteen minutes if it is good.
Boil parsnips until very tender.
Scrape the parsnips.
Put the scraped parsnips into a saucepan.
Add some milk to the parsnips.
Stir the parsnips and milk until thick.
Dip in a good piece of butter and a little salt.
When the parsnip mixture is ready, lay it in a plate.
Serve the fish by itself, dry.
Serve butter and chopped hard eggs in a separate basin.

Original Text

To dress Salt Fish.
OLD ling, which is the best sort of salt fish, lay it in water twelve hours, then lay it twelve hours on a board, and then twelve more in water. When you boil it, put it into the cold water; if it is good, it will take about fifteen minutes boiling softly. Boil parsnips very tender, scrape them, and put them into a saucepan, put to them some milk, stir them till thick, then dip in a good piece of butter, and a little salt; when they are enough lay them in a plate, the fish by itself dry, and butter and hard eggs chopped in a bason.

Notes

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