Cod sounds broiled with gravy is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of blanched cod sounds (swim bladders) that are cooked on a griddle pan and served in gravy flavoured with mustard. The full recipe is presented here and I hope you enjoy this classic British version of: Cod sounds broiled with gravy.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
Cod ſounds broiled with gravy
SCALD them in hot water, and rub them with ſalt well ; blanch them, that is, take off the black dirty ſkin, then ſet them on in cold water, and let them ſimmer till they begin to be tender ; tale them out and flour them, and broil them on the grid-iron. In the mean time take a little good gravy, a little muſtard, a little bit of butter rolled in flour, give it a boil, ſeaſon it with pepper and ſalt. Lay the ſounds in your diſh, and pour your ſauce over them.
Bring a pan of water to a boil. Add the cod sounds and scald for 3 minutes. Drain and place in a bowl then scatter over the sea salt. Rub the cod sounds with the salt until the black outer skin has been rubbed off.
Place in a pan, cover with cold water then bring to a simmer and cook for about 30 minutes, or until they begin to become tender. Drain the cod sounds then place on a hot griddle pan and cook until marked and coloured.
In the meantime, combine the gravy and mustard in a pan. Bring to a simmer, mixing frequently then beat in the flour and butter roux, a little at a time. Bring back to a simmer and cook until thickened.
Arrange the cod sounds on a dish and pour over the thickened gravy. Serve immediately.
