Haddock or Codlyng43

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • Haddock or codling
  • salt

Method

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