An 18th Century Cod Stew

Name: An 18th Century Cod Stew
Cuisine: Northern Europe
Ingredients: Take out the sweet herbs and onion.; Take out the sweet herbs and onion.; Lay the fish in a dish and pour the sauce over it.; Put them all into a stewpan, the large pieces of cod in the middle with a bunch of sweet herbs, a quarter of a pint of broth or boiling water, and half a pint of white wine.; Take a pound of large cod, and the sounds (which must be blanched, and if dried they must be boiled till tender), also the roe (blanched and washed clean) and the liver.; Put them all into a stewpan, the large pieces of cod in the middle with a bunch of sweet herbs, a quarter of a pint of broth or boiling water, and half a pint of white wine.; Put them all into a stewpan, the large pieces of cod in the middle with a bunch of sweet herbs, a quarter of a pint of broth or boiling water, and half a pint of white wine.; Take a pound of large cod, and the sounds (which must be blanched, and if dried they must be boiled till tender), also the roe (blanched and washed clean) and the liver.; Add some ground mace, an onion, some grated nutmeg, and some salt.; Add some ground mace, an onion, some grated nutmeg, and some salt.; Then put in a dozen oysters with their liquor strained, and a piece of butter rolled in flour.; Then put in a dozen oysters with their liquor strained, and a piece of butter rolled in flour.; Put them all into a stewpan, the large pieces of cod in the middle with a bunch of sweet herbs, a quarter of a pint of broth or boiling water, and half a pint of white wine.; Put them all into a stewpan, the large pieces of cod in the middle with a bunch of sweet herbs, a quarter of a pint of broth or boiling water, and half a pint of white wine.; Add some ground mace, an onion, some grated nutmeg, and some salt.; Add some ground mace, an onion, some grated nutmeg, and some salt.

Preparation info

Difficulty
Medium

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

Take a pound of large cod, and the sounds (which must be blanched, and if dried they must be boiled till tender), also the roe (blanched and washed clean) and the liver.
Cut the latter in round pieces.
Put them all into a stewpan