/ck/ - Food & Cooking

FRIED CODSHEAD
A.W., The Booke of Goode Cookry Very Necessary for all Such as Delight Therein, 1584, 1591
To fry a Codshead. First cleve it in peeces and washe it clean and fry it in Butter or Oyle. Then cut Onions in rundels and so frye them, that doon put them in a vessell, and put to them red wine or vinagre, salt, ginger, sinamon, cloves and mace, and boile all these well togither, and then serve it upon your cods head.

BAKED CODSHEAD
May Byron, How to Save Cookery Book, 1915
Wash and clean a large cod’s head and shoulders. Place it in a baking tin, and sprinkle well with bits of dripping. Bake for about an hour; frequent basting will be needed. Remove fish to hot dish, strain liquor into a small pan, add one tablespoon of chopped parsley, two tablespoonfuls of vinegar, pepper and salt to taste. Let heat thoroughly, and serve as sauce with the fish.

>British delicacy