Cabbie-Claw¹

‘Cod-fish salted for a short time and not dried in the manner of common salt fish, and boiled with parsley and horseradish. They eat it with egg-sauce, and it is very luscious and palatable.’—Capt. Topham, an English visitor to Edinburgh (1774–5).

I have been unable to find the precise details for the preparation of this old Scottish dish, but give here a modern reconstruction.—F. M. McN.