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Boiled Cod-fish

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. Vinegar
  2. Water
  3. Salt
  4. Cut
  5. four pounds of cod
  6. Must
  7. Salmon
Contains FishSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Provide four pounds of cod, middle cut, one large table-spoonful of vinegar, one half table-spoonful of salt.
  2. The cod-fish should be purchased the day before it is desired to serve, and permitted to lie over night in salt.
  3. When ready to boil, fill the fish-kettle two-thirds full of boiling water, add to this the vinegar and salt, place the fish into the drainer, and plunge it into the boiling water, where it must remain for thirty minutes, boiling rapidly.
  4. Serve upon a dry napkin, garnished with parsley, and with it oysters or egg sauce.* Notes.
  5. If the cod should be of more than ordinary thickness, it must boil a few minutes longer, that it may become done through.
  6. ^ This recipe may be used in boiling all large fish except salmon.
  7. Salmon must be treated with this difference ■ it should be put to boil in tepid instead of boiling water, and thoroughly skimmed as it boils up.
  8. For boiling small and fresh-water fish, use cold water ;
  9. and tho See “ Sauces,” page 174.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Kettle