Cabbie claw: Difference between revisions
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'''Cabbie claw''' or '''Cabelew''' is a traditional dish from the northeast of [[Scotland]] and [[Orkney]]. It is traditionally made using [[spelding]]s, young fish of the ''[[Gadidae]]'' family, such as [[Cod]], [[Haddock]] or [[Merlangius merlangus|Whiting]]. The name is a derivative of ''cabillaud'', the [[French Language|French]] name for Cod. |
'''Cabbie claw''' or '''Cabelew''' is a traditional dish from the northeast of [[Scotland]] and [[Orkney]]. It is traditionally made using [[spelding]]s, young fish of the ''[[Gadidae]]'' family, such as [[Cod]], [[Haddock]] or [[Merlangius merlangus|Whiting]]. The name is a derivative of ''cabillaud'', the [[French Language|French]] name for Cod. The dish of cod served in white sauce with chopped egg white in it. |
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==Preparation== |
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To make it, the cod is cleaned, then rubbed with salt inside and out, then hung outside to dry in the wind for 24 to 48 hours. The cod is then simmered for about half an hour in enough water to cover it, flavoured with horseradish and parsley. <ref>{{cite web|url=http://www.cooksinfo.com/cabbie-claw |title=Cabbie Claw |publisher=Cooks Info |accessdate=25 April 2018}}</ref> Cabbie claw can be prepared in a skillet or in the oven. <ref>{{cite web|url=https://recipes.sparkpeople.com/recipe-detail.asp?recipe=314620 |title=Cabbie Claw |publisher=SparkPeople.com |accessdate=25 April 2018}}</ref> |
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Other ingredients include [[parsley]], [[horseradish]] and [[mashed potato]]. The sauce is made with butter, flour, milk, hard-boiled eggs, and [[nutmeg]]. Alternate versions outside the traditional version's only difference are usually an addition of more spices. |
Other ingredients include [[parsley]], [[horseradish]] and [[mashed potato]]. The sauce is made with butter, flour, milk, hard-boiled eggs, and [[nutmeg]]. Alternate versions outside the traditional version's only difference are usually an addition of more spices. |
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Revision as of 13:53, 30 April 2018
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (February 2013) |
Cabbie claw or Cabelew is a traditional dish from the northeast of Scotland and Orkney. It is traditionally made using speldings, young fish of the Gadidae family, such as Cod, Haddock or Whiting. The name is a derivative of cabillaud, the French name for Cod. The dish of cod served in white sauce with chopped egg white in it.
Preparation
To make it, the cod is cleaned, then rubbed with salt inside and out, then hung outside to dry in the wind for 24 to 48 hours. The cod is then simmered for about half an hour in enough water to cover it, flavoured with horseradish and parsley. [1] Cabbie claw can be prepared in a skillet or in the oven. [2]
Other ingredients include parsley, horseradish and mashed potato. The sauce is made with butter, flour, milk, hard-boiled eggs, and nutmeg. Alternate versions outside the traditional version's only difference are usually an addition of more spices.
References
- "Scottish Recipes - Cabbie Claw (Cod Recipe)". scotlandforvisitors. Retrieved 2009-08-21.
External links
 | This Scotland-related article is a stub. You can help Wikipedia by expanding it. |
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| Related topics | |
- ^ "Cabbie Claw". Cooks Info. Retrieved 25 April 2018.
- ^ "Cabbie Claw". SparkPeople.com. Retrieved 25 April 2018.