Cod Sounds en Poule is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cod sounds (cod swim bladders) that are covered in fish forcemeat, floured and grilled. The full recipe is presented here and I hope you enjoy this classic British version of: Cod Sounds en Poule.
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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.
Cod sounds (also known as cod maw) are the swim bladders of the fish which, in Victorian times, were considered a delicacy. They should be soaked in salted water before cooking.
Original Recipe
234. INGREDIENTS.—For forcemeat, 12 chopped oysters, 3 chopped anchovies, 1/4 lb. of bread crumbs, 1 oz. of butter, 2 eggs; seasoning of salt, pepper, nutmeg, and mace to taste; 4 cod sounds.
Mode.—Make the forcemeat by mixing the ingredients well together. Wash the sounds, and boil them in milk and water for 1/2 an hour; take them out and let them cool. Cover each with a layer of forcemeat, roll them up in a nice form, and skewer them. Rub over with lard, dredge with flour, and cook them gently before the fire in a Dutch oven.
Time.—1 hour. Average cost, 6d. per lb.
Seasonable from November to March. Sufficient for 4 persons.
THE SOUNDS IN CODFISH.—These are the air or swimming bladders, by means of which the fishes are enabled to ascend or descend in the water. In the Newfoundland fishery they are taken out previous to incipient putrefaction, washed from their slime and salted for exportation. The tongues are also cured and packed up in barrels; whilst, from the livers, considerable quantities of oil are extracted, this oil having been found possessed of the most nourishing properties, and particularly beneficial in cases of pulmonary affections.
Modern Redaction
Ingredients:
For the Forcemeat:
12 oysters, finely chopped
6 anchovy fillets, finely chopped
115g breadcrumbs
30g butter
sea salt, freshly-ground black pepper, freshly-grated nutmeg and ground mace, to taste
Soak the cod sounds in salted water for at least 2 hours then drain and wash, place in a pan, cover with a 1:1 mix of milk and water then bring to a boil and cook for 30 minutes. Remove from this mixture and set aside to cool.
In the meantime, combine all the forcemeat ingredients in a bowl and season to taste. Use the forcemeat to cover the sounds then roll up into nice shapes. Rub with lard and coat in plain flour then place on skewers and cook on a barbecue or under the grill (broiler) until golden brown and cooked through. Serve hot with a green salad as a starter.
