Cod

Cod

This easy recipe for cod is especially good served with Jance Sauce.


Country: France
Century: 14th



  • 1 pound fresh cod
  • 1/4 cup white wine
  • 1/4 cup water
  • 1/4 - 1/2 tsp salt

Put cod in a frying pan with half water and half white wine, and sprinkle the top with salt. Turn fish over when half cooked. Serve with Jance Sauce.


Original Recipe Sources

Source [ The Viandier of Taillevent, Thomas Gloning (ed.)]: MORUE FRESCHE. Appareillée et cuite comme ung rouget, et du vin au cuire, mengée à la jance; et y met l'en, qui veult, des aulx et aucuns non.

Source [ The Viandier of Taillevent, James Prescott (trans.)]: Fresh cod. Cleaned and cooked like red mullet; [add] some wine while cooking; eaten with Jance [Sauce]. Add some garlic if you wish, but some do not. Salted: eaten with Mustard [Sauce] or fresh melted butter.

Source [ The Viandier of Taillevent, Thomas Gloning (ed.)]: GOURNAULT, ROUGET, GRIMONDIN. Affaittiez par le ventre et lavez très bien, et puis mis en la paelle, et du sel dessus, et de l'eaue après, et mettez cuire, et mengiez à la cameline. Et, se vous le voulez mengier en rost, soient les espaules fendues au long du dos, et puis lavez, et mettez rostir, et, puis les plungez en verjus bien souvent, et pouldrez de pouldre d'espices par dessus; et soient mengez au verjus et, qui les veult en pasté, à la cameline.

Source [ The Viandier of Taillevent, James Prescott (trans.)]: [Red] gurnard, red mullet, [grey] gurnard. Clean it through the belly, wash it very well, put it in the pan with some salt on top and then some water, and cook it. Eat it with Cameline [Sauce]. If you wish to eat it roasted, split the shoulders along the back, wash it, and roast it. Plunge it repeatedly in verjuice, sprinkle Spice Powder on top, and eat it with verjuice. If you wish it in a pie, eat it with Cameline [Sauce]

Source [ Le Menagier de Paris, Jérome Pichon (ed.)]: Morue fresche, appareillée et cuite comme gournaut et du vin blanc au cuire, et mengée à la jance; et la salée, mengée au beurre ou mengée à la moustarde. La salée, pou trempée, sent trop le sel, et la trop trempée n'est pas bonne; et pour ce, qui l'achaitte, doit essaier à la dent et en mengier un petit.

Source [Le Menagier de Paris, Janet Hinson (trans.)]: FRESH COD is prepared and cooked like gurnet with white wine in the cooking, and eaten with yellow sauce; and the salted cod is eaten with butter or mustard. The salted, lightly soaked, tastes too salty, and too long soaked it is not good; and because of this, if you buy it, you must try it in your teeth and eat a small piece.