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Classic
Cook Books
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page 27
To boil a Cod.
Gut and wash the fish very clean inside and out, and rub the back bone with a
handful of salt; put it upon a fish plate, and boil it gently till it is enough;
and remember always to boil the liver along with it. Garnish with scraped
horse-radish, small fried fish, and sliced lemon.
Sauce. Oyster sauce, shrimp sauce, or lobster sauce with plain melted butter, in
different boats, and mustard.
To boil a Cod's Head.
After tying your cod's head round with pack-thread, to keep it from flying, put
a fish-kettle on the fire, large enough to cover it with a little water; put in
some salt, vinegar, and some horse-radish sliced; when your water boils, lay
your fish upon a drainer, and put it into the kettle; let it boil gently till it
rises to the surface of the water, which it will do, if your kettle is large
enough: then take it out, and set it to drain: slide it carefully off your
drainer into your fish plate. Garnish with lemon and horse-radish scraped.
Have oyster sauce in one bason, and shrimp sauce in another.
For dressing dried Codfish.
Put the fish first into cold water and wash it, then hang it over the fire and
soak it six hours in scalding water, then shift it into clean warm water, and
let it scald for one hour, it will be much better than to boil.
To boil Salmon.
Let it be well scraped and cleansed from scales and blood; after it has lain
about an hour in salt and spring water, put it into a fish-kettle, with a
proportionate quantity of salt and horse-radish, and
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