Recipes > Seafood > Fish (General) > Boiled Fish > Salt Fish With Parsnips

Salt Fish With Parsnips


Salt fish must always be well soaked in plenty of cold water the whole of the night before it is required for the following day's dinner. The salt fish must be put on to boil in plenty of cold water, without any salt, and when thoroughly done, should be well-drained free from any water, and placed on a dish with plenty of well-boiled parsnips. Some sauce may be poured over the fish, which is to be made as follows: viz.


  • 2 ounces of butter
  • 3 ounces of flour
  • pepper
  • salt
  • 1 small glassful of vinegar
  • good half-pint of water


Mix the butter with the flour, pepper and salt, vinegar, and water. Stir this on the fire till it boils. A few hard-boiled eggs, chopped up and mixed in this sauce, would render the dish more acceptable.


A Plain Cookery Book for the Working Classes (1852).


Print recipe/article only

comments powered by Disqus