The Sound is the swim bladder of a fish. Formerly a highly-prized delicacy.
Advertising photo for the supply of Cod Sounds
Soyer 1845 says that "Nothing is more delicate than this dish." It is boiled in milk and served with egg sauce (Eaton 1822) or fried in batter (Acton 1845). Our correspondent Pauline Wilkin tells us (2021) that I've just discovered an ancestor manufacturing Codsounds on the 1851 census in Easington Yorkshire"
Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)
222. To dress COD'S ZOONS.
Lie them in water all night, and then boil them, if they be salt shift them once in the boiling, when they are tender cut them in long pieces, dress them up with eggs as you do salt fish, take one or two of them and cut into square pieces, dip them in egg and fry them to lay round your dish.
It is proper to lie about any other dish.
Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);
TO FRY CODS' SOUNDS IN BATTER.
Boil them as directed above until they are nearly done, then lift them out, lay them on to a drainer, and let them remain till they are cold; cut them across in strips of an inch deep, curl them round, dip them into a good French or English batter, fry them of a fine pale brown, drain and dry them well, dish them on a hot napkin, and garnish them with crisped parsley.
See also; Cod's Head.
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