Cod’s Head, to boil

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (25)

For boiling the cod's head

vinegar and salt ↝ Vinegar [Mustard and other condiments]
vinegar and salt ↝ Salt, table, iodized [Spices and Herbs]
a bunch of sweet herbs
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
the head ↝ Fish, cod, Atlantic, raw [Finfish and Shellfish Products]
cold water and vinegar ↝ Water, tap [Tap water]
cold water and vinegar ↝ Vinegar [Mustard and other condiments]

For the sauce

gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
claret
a bundle of sweet herbs
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
two or three anchovies
two pounds of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pint of shrimps ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
oysters ↝ Oysters, raw [Shellfish]
the meat of a lobster shred fine ↝ Lobster [Shellfish]

For garnish and topping

little toasts
the roe, milt, and liver ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
the roe, milt, and liver
the roe, milt, and liver ↝ Duck, domesticated, liver, raw [Poultry Products]
fried parsley ↝ Parsley, raw [Not included in a food category]
lemon ↝ Lemon, raw [Citrus fruits]
barberries
horseradish ↝ Horseradish [Mustard and other condiments]
fried fish ↝ Fish, raw [Fish]

Instructions (10)

Set vinegar, salt, sweet herbs, and an onion on the fire in a kettle of water.
Boil them and put in the cod's head.
While it is boiling, add cold water and vinegar.
When boiled, take it up and put it into a dish.
Make sauce as follows:
Boil gravy and claret with a bundle of sweet herbs and an onion.
Draw two or three anchovies with two pounds of butter.
Add a pint of shrimps, oysters, and the meat of a lobster shredded fine to the sauce.
You may stick little toasts on the head, and lay them on and about the roe, milt, and liver.
Garnish the dish with fried parsley, lemon, barberries, horseradish, and fried fish.

Original Text

Cod’s Head, to boil.

Take vinegar and salt, a bunch of sweet herbs, and an onion; set them on the fire in a kettle of water; boil them and put in the head; and, while it is boiling, put in cold water and vinegar. When boiled, take it up, put it into a dish, and make sauce as follows:—Take gravy and claret, boiled with a bundle of sweet herbs and an onion, two or three anchovies, drawn with two pounds of butter, a pint of shrimps, oysters, the meat of a lobster shred fine. You may stick little toasts on the head, and lay on and about the roe, milt, and liver. Garnish the dish with fried parsley, lemon, barberries, horseradish, and fried fish.

Notes

—