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MORUE AND SALTED COD (Morue et Cabillaud Salé)

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France

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

Ingredients 4 ingredients

  1. four oz. gross of
  2. Cod
  3. Cut
  4. Water
Contains Fish 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. Salted cod bought in England has generally been fished somewhere along the English coast, and is, as a rule, of recent salting.
  2. It has not the peculiar flavour of the Icelandic morue, or that of the Newfoundland specimens, and it does not lend itself to such a large variety of preparations as these two.
  3. At the end of each of the following recipes, I indicate the kind of cod to which the procedure may be applied.
  4. Morue, especially the Newfoundland kind, should be set to soak at least twelve hours before being used, and the water during that time should be frequently changed.
  5. When about to cook it, suppress its fins, and cut it up in a way befitting the selected mode of preparation.
  6. Allow four oz.
  7. gross of the fish for each person.
  8. 1024a—SALTED COD AND MORUE A L’ANGLAISE Put the fish into cold water;
  9. set to boil, and as soon as this point is reached, leave the fish to poach on the side of the fire for fifteen minutes.
  10. Drain, skin, dish on a napkin, and serve, separately, a timbale of parsnips and an egg-sauce à l’Écossaise.
  11. Both kinds of cod may be used for this dish.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Colander