Home › The Principles of Cookery › Cod, Boiled

Cod, Boiled

In cold weather cod is better for being kept a day, as, if cooked quite fresh, it may prove watery. A large cod-fish should not be cooked whole; the head and shoulders make a good dish by themselves, though the middle contains more solid meat. Wash and cleanse the inside of the fish with great nicety, and especially the backbone; put it into plenty of cold water, in which a handful of salt has been thrown, bring it to a boil, skim it carefully, let it boil gently, and, when it is nearly cooked, draw it to the side of the fire, and let it remain until done. Put it on the fish-plate over the boiling water, and let it drain for a minute or two, and dish it on a hot napkin, with the roe and liver, which should be boiled separately, a little scraped horse-radish, or fried oysters, as garnish. Oyster or anchovy sauce, or plain melted butter, may be served with it. Time to boil, twenty minutes for a moderate-sized piece, longer for a large one. When the flesh leaves the bone easily the fish is cooked enough. Probable cost, 8d. per pound. Sufficient, four pounds for six persons.