Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Equally suitable for hake or large haddock.

This is an eighteenth-century recipe from Norfolk.


  • 2 lb. (1 k.) cod
  • ½ pint (3 dl.<


Place the cod in a saucepan with the court-bouillon and the wine, onion, mace, nutmeg, bouquet garni and seasoning. Simmer very gently for 35 minutes and test with a skewer. If it moves easily from the central bone, it is done. Lay it on a serving dish and keep warm while you make a roux from the butter and flour and pour on the strained liquor from the fish and the liquor from the oysters, sti