Haddock or Codlyng43

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • Haddock or codling
  • salt


Draw the fish by slicing along the belly, removing all the internal organs, and rinsing it clean.

Put sufficient water in the boiler, add 1 tsp salt per pint, or 10 g per litre, bring to the boil