(Directions for Cookery, 1851)

Having washed and cleaned the fish, leave out the roe and liver; rub some salt on the inside, and if the weather is very cold you may keep it till next day.

Pat sufficient water in the fish-kettle to cover the fish very well, and add to the water a large handful of salt. As soon as the salt is entirely melted put in the fish.

A very small codfish will be done in about twenty minutes, (after the water has boiled;) a large one will take half an hour, or more. Garnish with the roe and liver fried, or with scraped horseradish.  Send it to table with oyster-sauce in a boat. Or you may make a sauce by flavouring your melted butter with a glass of port wine, and a table-spoonful or more, of soy.

(Directions for Cookery, 1851)

Put the fish into cold water with a handful of salt, and let it slowly and gradually warm for three hours if the cod is large, and two hours if it is small. Then increase the fire, and boil it hard for a few minutes only.



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Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


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