This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Is in season every month in the year; is at its best in mid-winter. The head and shoulders are considered the best parts and are generally boiled; the thinner parts being sliced and fried.
Slices of cod baked with butter and seasonings and a curry sauce poured over, made of 2 onions, 1 carrot and 1 apple, sliced and fried in butter; flour, stock, anchovy and curry added; parsley and lemon garnish.
Crimped cod, boiled, oyster sauce.
Cod stuffed and baked.
Cold fish and oysters chopped together, bread-crumbs, cream, pepper, salt; made up in balls, breaded and fried.
When the cod is dried on the downs it is called dun-fish, from the Gaelic root duin, a hill. If dried on the rocks, it becomes rock-cod, or the klipp-fish of the Norwegians. Among these the cod is called torsk - in English tusk, from the Gothic duerren, to dry. The well-known Aberdeen fish, or French laberdan, is from the Gaelic abar, the mouth, and dan, a river - a fish caught near the river-mouth. Heraldic designs of ancient pattern bearing devices of fishes are well known, and the king of the Danes has a representation of the dried cod upon his coat-of-arms.
A fish split open and laid in salt for three days, then dried for two days, is excellent broiled.
Salt cod in cream sauce, cheese, bread-crumbs and butter on top; baked.
Salt cod in butter-sauce, oil and garlic; finely chopped before stirring in the sauce.
Are to be bought at most provision stores; they are in barrels, salted, and squire 24 hours' soaking; they are then boiled in milk and water, and when tender dressed in all ways same as salt or fresh fish, broiled, spread with forcemeat; fried in batter, etc.
Is parboiled in salt water with vinegar, cut in slices, dipped in batter and fried, or egged and breaded.
Breakfast relish; soaked, sliced, fried a little, served on toast.
One-half boiled salt cod, one-half potatoes, egg yolk and pepper to bind and season, run through a meat grinder, balled up, rolled in flour; fried. Codfish ball preparation ready for use can be bought in cans; needs only balling and frying; will bear more potatoes added.
Codfish ball mixture with more eggs added, little butter and chopped parsley, dropped from spoon into hot lard.
"The dredge is considered usually by naturalists to be the best implement with which to obtain information upon deep-sea life, but Professor Baird says that the stomach of the cod is the best of all dredges, for it usually contains morsels of every sort of marine resident within reach; while only a few weeks since a theatre-programme was found in the stomach of one. With a high-born contempt for the requirements of trade, the cod feeds upon herring and mackerel extensively, being also somewhat partial to lobsters".