By Elisabeth Ayrton
Equally suitable for hake or large haddock.
This is an early recipe for ling, ‘yellow as a gold noble’, adapted to use today with cod. It is unusual and very good indeed.
First prepare the court-bouillon from the trimmings of the cod, an onion, the carrot, some herbs, and a good pinch of saffron, using about 1½ pints of water:
Rub each slice of fish well with