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📝 Description
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🥘 Ingredients
Sufficient water to cover the fish; 5 oz. of salt to each gallon of water.
👨🍳 Method
Cleanse the fish thoroughly, and rub a little salt over the thick part and inside of the fish, 1 or 2 hours before dressing it, as this very much improves the flavour. Lay it in the fish-kettle, with sufficient cold water to cover it. Be very particular not to pour the water on the fish, as it is liable to break it, and only keep it just simmering. If the water should boil away, add a little by pouring it in at the side of the kettle, and not on the fish. Add salt in the above proportion, and bring it gradually to a boil. Skim very carefully, draw it to the side of the fire, and let it gently simmer till done. Take it out and drain it; serve on a hot napkin, and garnish with cut lemon, horseradish, the roe and liver. (_See_ Coloured Plate C.)
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
This week, I ventured back to the 19th century with Mrs. Beeton's Cod's Head and Shoulders. I tried to imagine Victorian-era mealtime, as I carefully simmered the cod, skimming the surface with a sense of reverence. The most delightful surprise was the horseradish — it added a pungent kick that cut through the rich, tender fish, elevating the dish from humble to extraordinary. I found this recipe to be a comforting throwback, perfect for a chilly evening when you crave something hearty and nostalgic. The slow simmering method ensures the fish stays moist and flaky, while the lemon and roe add a bright, fresh note. The next time I crave a cozy, old-fashioned meal, I'll be reaching for this recipe again. It's a reminder that sometimes, the simplest dishes are the most satisfying.
