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Cod (morue) Is Not Spoken Of In Tournay Unless It Is salt

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

COD (morue) is not spoken of in Tournay unless it is salt, for the fresh is called "cabillau", and it is eaten and cooked in the same manner as is told below for cod.

Item, when this cod is caught at the edge of the sea and you want it to keep for ten or twelve years, you gut it, and take off its head, and dry it in the air and sun, and not with fire or smoke; and when this is done, it is called stockfish. And when it has been so kept and you want to eat it, you should beat it with a wooden mallet for a good hour, and then put it to soak in warm water for a good twelve hours or more, then cook and skim it well like beef; then eat with mustard or drenched in butter. And if anything is left in the evening, make it into tiny pieces like lint, fry and put powdered spices on it.


Other versions of this recipe:

Codling and haddock (Le Viandier de Taillevent)

Codling or kelyng (A Noble Boke off Cookry)

Fresh cod (Le Viandier de Taillevent)

FRESH COD is prepared and cooked like gurnet with white wine in the cooking (Le Menagier de Paris)

Fresh cod should be cooked in well salted water and if you want to eat with white aillie of garlic and almonds (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

To make the mustard for dried cod (Das Kuchbuch der Sabina Welserin)

NORTHERN PIES are made of cod liver and sometimes with chopped fish added (Le Menagier de Paris)

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