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Remains of Cod

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. Take your fish, and remove all bones and skin.
  2. Put some butter to brown in a saucepan, and when it is colored, add the cod, sprinkling in pepper and salt and a good thickening of grated breadcrumbs.
  3. Let this all heat gently by the fire and turn it into paper cases, with chopped parsley on the top.
  4. The above recipe can be followed for making fish rissoles, but, after having mixed it well, let it grow cold.
  5. Then form into balls, roll them in breadcrumbs, and throw them into boiling fat.