1024—Morue and Salted Cod (Morue et Cabillaud Salé)

Salted cod bought in England has generally been fished somewhere along the English coast, and is, as a rule, of recent salting. It has not the peculiar flavour of the Icelandic morue, or that of the Newfoundland specimens, and it does not lend itself to such a large variety of preparations as these two.

At the end of each of the following recipes, I indicate the kind of cod to which the procedure may be applied.

Morue, especially the Newfoundland kind, should be set to soak at least twelve hours before being used, and the water during that time should be frequently changed.

When about to cook it, suppress its fins, and cut it up in a way befitting the selected mode of preparation.

Allow four oz. gross of the fish for each person.