Thomas Jefferson (from his home in
“I want to engage you, as my agent at
Codfish are not noted for their intelligence, but was it really necessary for
Salt cod has made a huge mark on history: it has two huge merit points – it is capable of long-storage (suitable for voyages or hard times), and in the past it was eminently acceptable for the many fast days decreed by the Church. It was (is) a challenge to prepare on account of its dryness and saltiness. Ellen did respond to her grandfather’s request for advice on its preparation, so gives us our recipe for the day.
“The salt cod is prepared the first day very much as we do our bacon hams, soaked the over night, & boiled a good deal to soften & freshen it. It is then eaten with hard boiled eggs, melted butter or oil, & various boiled vegetables, as beets, carrots, &c. Egg or anchovy sauce may be served with it, & is preferred by some. The second day the fragments of the cold fish are minced very fine, & mixed with boiled potatoes, & either eaten with a sauce or made into cakes & browned in a frying pan. With the tongues & sounds the principal care is to freshen them as much as possible by washing & soaking, & they are oftenest boiled plain & served with a sauce.”
[We have considered cods’ sounds and other funny fish bits in a previous story]
Is there a chile you cannot eat?
Quotation for the Day …
It is a true saying that a man must eat a peck of salt with his friend before he knows him. Miguel de Cervantes, in Don Quixote