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Salt Cod

Salt Cod is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of boiled salt cod garnished with hard boiled eggs that was typically served as a special dish on Ash Wednesday during the Easter period. The full recipe is presented here and I hope you enjoy this classic British version of: Salt Cod.

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Additional Time:

(+over-night soaking)

Serves:

4

Rating:

Tags : British Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

SALT COD, COMMONLY CALLED "SALT-FISH."

233. INGREDIENTS.—Sufficient water to cover the fish.

Mode.—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. Average cost, 6d. per lb.

Seasonable in the spring.

Sufficient for each person, 1/4 lb.

Note.—Serve with egg sauce and parsnips. This is an especial dish on Ash Wednesday.

Modern Redaction

Ingredients:

500g salt cod
4 hard-boiled eggs, sliced into rings

Method:

Wash the fish thoroughly, place in a bowl, cover with plenty of water and set aside to soak over night. The following morning, drain the fish, re-cover with cold water and set aside to soak until ready to cook.

Drain the fish, wash once more then place in a large pan or fish kettle. Pour over enough water to cover generously then heat gradually until the water is at a brisk simmer (do not boil or the fish will harden). Skim the surface as any scum rises and continue cooking for about 80 minutes, or until tender.

When done, drain the fish and transfer to a serving plate. Garnish with the sliced eggs and a little watercress then serve.

Find more Easter Recipes Here

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here