Name: An 18th Century Cod Stew
Cuisine: United Kingdom
Ingredients: Take out the sweet herbs and onion.; Lay the fish in a dish and pour the sauce over it.; 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.; 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.

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

An 18th Century Cod Stew

Method

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