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Broiled Salt Codfish

Broiled salt codfish rubbed with butter and served with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Broiled Salt Codfish

Ingredients

Directions

Prepare

  1. Cut the codfish into medium-sized square pieces and split them in two.

  2. Soak the pieces in cold water overnight.

  3. Drain and dry the codfish pieces with a napkin the next morning.

Broil and serve

  1. Rub a little butter over each piece and broil them.

  2. Place the broiled codfish on a platter and pour melted butter over them.

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

Codfish
Forms the main body of the dish and its firm, flaky flesh holds up to broiling.
Butter
Rubbed on the fish it adds richness and helps the surface brown; melted butter adds fat and flavor.

The step that matters

Drying the codfish pieces before broiling. Surface water turns to steam in the broiler, which keeps the fish from browning and can make it soft. Drying the pieces thoroughly lets the butter and heat brown the surface.

“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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