cod's-head

Updated: May 21, 2025

And about six o'clock there was a highly interesting and superior party of eight, to whom Miss Hendy administered cod's-head and shoulders, aphorisms and oyster sauce, in almost equal proportion; while Mr Pitskiver, like a "sweet seducer, blandly smiling," made polite enquiries whether he should not relieve her of the trouble.

Various - Blackwood's Edinburgh Magazine — Volume 55, No. 342, April, 1844

Make a good stock, by simmering a cod's-head in water, enough to cover the fish; season it with pepper and salt, mace, celery, parsley, and a few sweet herbs, with two or three onions, when sufficiently done, strain it, and add cutlets of fish prepared in the following manner: cut very small, well-trimmed cutlets from any fish, sole or brill are perhaps best suited; stew them in equal quantities of water and wine, but not more than will cover them, with a large lump of butter, and the juice of a lemon; when they have stewed gently for about fifteen or twenty minutes, add them to the soup, which thicken with cream and flour, serve the soup with the cutlets in a tureen; force-meat balls of cod's liver are sometimes added.

Lady Judith Cohen Montefiore - The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection: of Valuable Recipes & Hints Relating to the Toilette

I should take notice, that just before you melt your Butter, put your Oysters, Shrimps, and Mushrooms, &c. into your prepared Liquor to boil up, and then mix all together. To boil Turbut, Flounders, or Plaise, Pike, or a Cod's-Head, or Whitings.

Richard Bradley - The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm