Search   
 
 
 

Ingredients
  1. Cod
  2. Salt
  3. Horse Radish (scraped)
  4. Small fried fish
  5. Lemon
Directions
  • Gut and wash the fish very clean inside and out
  • Rub the back bone with a handful of salt
  • Put it upon a fish plate, and boil it gently till it is enough; and remember always to boil the liver along with it.
  • Garnish with scraped horse-radish, small fried fish, and sliced lemon.

  • Sauce: Oyster Sauce, Shrimp Sauce, or Lobster Sauce with plain melted butter, in different boats, and mustard.
    Source: The New-England Cookery by Lucy Emerson, 1808

    Comments (0)Don't be shy, tell us what you think!   
    Colonial Sense is an advocate for global consumer privacy rights, protection and security.
    All material on this website © copyright 2009-19 by Colonial Sense, except where otherwise indicated.
    ref:T5-S21-P37-C-M