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The Second Way to Dress a Cod’s Head

A method for dressing a cod's head by boiling it with salt and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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The recipe

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Remove the gills and blood from the cod's head and wash it well.

  2. Place the cod's head on a plate.

Cook

  1. Boil water.

  2. Add salt and vinegar to the boiling water to firm the fish.

  3. Put the cod's head into the boiling water.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cod's head
The main fish, which is cleaned and then cooked in the boiling water.
Vinegar
Adds acidity to the cooking water and helps firm the fish.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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