Fried Cod and Haddock. — Use equal quantities of fresh Cod
and haddock. After the fish have been scaled and drawn,
split them down the backs, take out the backbones, cut the
fish into pieces about 2in. square, season with salt and pepper,
and roll in corn-meal. For 31b. or 41b. of fish, slice jib. of
salted pork, put it into a frying-pan and brown it, then lay
it on a dish and keep hot. If the pork does not yield
sufficient dripping, add enough lard✪ Fried Cod and Haddock to the fat in the pan to
cover the bottom to a depth of fin ; set the pan over the
fire, and when the fat is smoking hot put in the fish and
brown it on both sides. Serve it with the fried pork.
Fried Cod Steaks. -Choose either the tail or head part of a
good-sized fish, cut it up into steaks, dust over a little salt
and breadcrumbs, and fry to a light brown in boiling fat✪ Fried Cod Steaks ;
or they may be fried covered with batter.
Fried Salted Cod. — Take a clove of garlic, a bay-leaf, and
2 table-spoonfuls of finely-minced onion, and put them into
a stewpan with a little oil ; place this on the fire, and fry
its contents until the onion is of a light colour; then take
out the garlic, and pour in pint of tomato sauce (not very
thick). Cut a dry salted Cod✪ Fried Salted Cod in halves, take one half and
cut it into good-sized squares, flour these well, and fry
them in oil ; when done, take them out, drain, put them into
the saucepan with the sauce, place the pan by the side of
the fire, and let the whole simmer for fifteen minutes, when
it will be quite ready to be served.
Grilled Cod. — Put 1 pint of sweet oil into a dish, with two
onions cut in slices, two bay-leaves in small pieces, a few
sprigs of parsley, a little thyme, the strained juice of two
lemons, and grated nutmeg, salt and pepper to taste✪ Grilled Cod. Clean
a Cod, lay it in the above marinade, and let it soak for
two or more hours. Take up the fish with as little of
the marinade as possible, rub it well with oil, put it on a
gridiron, dust it slightly with salt, and broil it on both
sides until done. Place it on a dish, and serve with fish
sauce.
Hashed Cod (American). — Take about 1 teacupful of cooked
Cod, pick it to pieces, and put it to soak in cold water
for about twelve hours. Boil some potatoes, and mash and
work them until they are quite soft. Take the fish out
of the water, put it into a chopping-bowl, and mince it very
fine ; then add the potato a little at a time, work this well
until about five parts of potato are well mixed in with one
of fish, season to taste✪ Hashed Cod (American), put it into a pan, and warm it,
stirring continually. Have some butter heated in the spider,
put the hash into it, press it in firmly, and let it cook gently.
When it is brown, turn it out, being careful not to break it,
and serve on a dish.
Page 426 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fried Cod and Haddock. — Use equal quantities of fresh Cod and haddock. After the fish have been scaled and drawn, split them down the backs, take out the backbones, cut the fish into pieces about 2in. square, season with salt and pepper, and roll in corn-meal. For 31b. or 41b. of fish, slice jib. of salted pork, put it into a frying-pan and brown it, then lay it on a dish and keep hot. If the pork does not yield sufficient dripping, add enough lard to the fat in the pan to cover the bottom to a depth of fin ; set the pan over the fire, and when the fat is smoking hot put in the fish and brown it on both sides. Serve it with the fried pork.
Fried Cod Steaks. — Choose either the tail or head part of a good-sized fish, cut it up into steaks, dust over a little salt and breadcrumbs, and fry to a light brown in boiling fat ; or they may be fried covered with batter.
Fried Salted Cod. — Take a clove of garlic, a bay-leaf, and 2 table-spoonfuls of finely-minced onion, and put them into a stewpan with a little oil ; place this on the fire, and fry its contents until the onion is of a light colour; then take out the garlic, and pour in 1 pint of tomato sauce (not very thick). Cut a dry salted Cod in halves, take one half and cut it into good-sized squares, flour these well, and fry them in oil ; when done, take them out, drain, put them into the saucepan with the sauce, place the pan by the side of the fire, and let the whole simmer for fifteen minutes, when it will be quite ready to be served.
Grilled Cod. — Put 1 pint of sweet oil into a dish, with two onions cut in slices, two bay-leaves in small pieces, a few sprigs of parsley, a little thyme, the strained juice of two lemons, and grated nutmeg, salt and pepper to taste. Clean a Cod, lay it in the above marinade, and let it soak for two or more hours. Take up the fish with as little of the marinade as possible, rub it well with oil, put it on a gridiron, dust it slightly with salt, and broil it on both sides until done. Place it on a dish, and serve with fish sauce.
Hashed Cod (American). — Take about 1 teacupful of cooked Cod, pick it to pieces, and put it to soak in cold water for about twelve hours. Boil some potatoes, and mash and work them until they are quite soft. Take the fish out of the water, put it into a chopping-bowl, and mince it very fine ; then add the potato a little at a time, work this well until about five parts of potato are well mixed in with one of fish, season to taste, put it into a pan, and warm it, stirring continually. Have some butter heated in the spider, put the hash into it, press it in firmly, and let it cook gently. When it is brown, turn it out, being careful not to break it, and serve on a dish.
Records on this page
Fried Cod and HaddockFried Cod SteaksFried Salted CodGrilled CodHashed Cod (American)