Personal Chef Recipes - by Mrs Beeton
SALT COD, COMMONLY CALLED "SALT-FISH."
|Ingredients:||Sufficient water to cover the fish.
|Method:||Wash the fish, and lay it all night in water, with a 1/4 pint
of vinegar. When thoroughly soaked, take it out, see that it is
perfectly clean, and put it in the fish-kettle with sufficient cold
water to cover it. Heat it gradually, but do not let it boil much, or
the fish will be hard. Skim well, and when done, drain the fish and put
it on a napkin garnished with hard-boiled eggs cut in rings.
|Time: ||About 1 hour.|
|Notes: ||Serve with egg sauce and parsnips. This is an especial dish on
PRESERVING COD.--Immediately as the cod are caught, their heads
are cut off. They are then opened, cleaned, and salted, when
they are stowed away in the hold of the vessel, in beds of five
or six yards square, head to tail, with a layer of salt to each
layer of fish. When they have lain in this state three or four
days, in order that the water may drain from them, they are
shifted into a different part of the vessel, and again salted.
Here they remain till the vessel is loaded, when they are
sometimes cut into thick pieces and packed in barrels for the
greater convenience of carriage.
Should be well soaked in salt and water, and thoroughly washed before
dressing them. They are considered a great delicacy, and may either be
broiled, fried, or boiled: if they are boiled, mix a little milk with
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Source: The Book of Household Management Mrs. Isabella Mary Beeton