To Dress and Keep Dry Salted Tusk, Ling,2 or Cod Fish

Preparation info

    • Difficulty

      Easy

Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

(Mrs. Dalgairns’s Recipe)

Method

Cut in square bits, or put one large piece in water overnight; wash it clean in fresh water, and put it on to boil in cold for one hour and a half; then cool the water, so that the fish may be easily handled; take it out of the saucepan and pick out the loose bones and scrape it clean without taking off the skin. Put it on in boiling water, and if the fish is too fresh add a little salt with it