From:
The Thorough Good Cook
Fish: 40. To Boil a Cod's Head.
Wash it clean; tie it up and dry it with a
cloth. Allow for every three measures of water, one of
salt; when it boils, take off' the
scum, put in the fish, and keep it boiling very fast for twenty-five minutes. Serve with it the
roe cut into slices and fried with the
chitterlings; garnish with curled
parsley and
horseradish.
Sauces:
Oyster, melted
butter, or
anchovy and butter.
When the cod is to be kept for two or three days, cleanse it thoroughly and
sprinkle it with nearly equal proportions of
salt and
sugar; and before it is boiled, cut it into slices three inches thick; lay these in salt and water for two hours, changing the water once ; tie them in a cloth, and keep them in boiling salt and water for fifteen minutes.