[Sca-cooks] Salt fish recipes?-- I.E. SALTED (preserved) fish

[Johnna Holloway]

As Master A has already suggested there is also this one--
Searching under COD in medievalcookery.com

This is an excerpt from *Enseignements qui enseingnent a apareillier 
toutes manieres de viandes*
(France, ca. 1300 - D. Myers, trans.)
The original source can be found at MedievalCookery.com 
<http://www.medievalcookery.com/notes/lessons.shtm>

Fresh cod should be cooked in well salted water and if you want to eat 
with white aillie of garlic and almonds, temper with vinegar and fry in 
oil. Salted with mustard.

The other versions listed are these:

COD (morue) is not spoken of in Tournay unless it is salt 
<http://www.medievalcookery.com/cgi-bin/display.pl?lmdp:389> (Le 
Menagier de Paris)

Codling and haddock 
<http://www.medievalcookery.com/cgi-bin/display.pl?via:123> (Le Viandier 
de Taillevent)

Codling or kelyng 
<http://www.medievalcookery.com/cgi-bin/display.pl?nob:155> (A Noble 
Boke off Cookry)

Fresh cod <http://www.medievalcookery.com/cgi-bin/display.pl?via:122> 
(Le Viandier de Taillevent)

FRESH COD is prepared and cooked like gurnet with white wine in the 
cooking <http://www.medievalcookery.com/cgi-bin/display.pl?lmdp:391> (Le 
Menagier de Paris)

And also under COD  this one turns up:

This is an excerpt from *Le Menagier de Paris*
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website 
<http://www.daviddfriedman.com/Medieval/Cookbooks/Menagier/Menagier.html>

STOCKFISH must be cut into square pieces like a chequerboard, then soak 
for only one night, then take it out of the water, and put it to dry on 
a cloth; then put your oil on to boil, then fry your pieces of fish in a 
little oil, and eat with mustard or garlic sauce. Stockfish is made, 
apparently, from cod.

Johnnae


jenne at fiedlerfamily.net wrote:
> I'm looking specifically for recipes for fish that has been preserved by
> salting, yes. I found one period recipe in the Florilegium...
>
> Any other *period* recipes, for dried, salted fish, that y'all are aware of?
>
>   
Phil Troy / G. Tacitus Adamantius wrote:
> IIRC, there are a great number of recipes for fresh fish in The
> Enseignements (which should be available on Thomas Gloning's site - in
> French and an English translation by someone on this list, I forget
> who), a significant number of which end with a clause to the effect,
> "and if it is salted, serve it with mustard..."