🐟 Salt Cod with Egg Sauce

A Coastal Ritual from the Highland Table

“A Lenten staple—salt cod with egg sauce, served in coastal homes.”

Historical Context

Scotland, 18th Century. Mrs. MacIver’s Cookery & Pastry (1783), coastal household records, and Lenten traditions.
Salt cod was a staple in Scottish coastal homes—preserved for lean months and paired with simple sauces during religious observance.

Introduction

This dish is a quiet offering—simple, nourishing, and steeped in tradition.
In coastal Highland homes, salt cod was soaked and simmered, then served with a humble egg sauce during Lent.
It fed bodies and spirits alike, honouring restraint without forsaking comfort.

Instructions

1. Soak salt cod in cold water overnight, changing water once.
2. Drain and simmer gently in fresh water for 15–20 minutes until tender.
3. In a saucepan, melt butter and stir in flour to form a roux.
4. Gradually add milk, whisking until smooth and thickened.
5. Chop boiled eggs and stir into sauce.
6. Season to taste.
7. Pour warm egg sauce over cod and serve immediately.

Folklore Notes

Salt cod was considered a “watchful” food—preserved through patience and used in times of spiritual reflection.
Egg sauce symbolised renewal, often served on Fridays or feast eves.

Seasonal Reflection

Make this dish when you need quiet nourishment. As it simmers, write down one thing you’re releasing—and one thing you’re ready to receive.

“Restraint is not absence—it is the grace of enough.”

Serving Suggestions

Serve with barley broth, oatcakes, or boiled potatoes. Traditionally eaten in silence or shared with close kin.

🧺 Storage Whisper

Best eaten fresh. Leftovers keep for 1–2 days refrigerated; reheat gently and avoid boiling the egg sauce.

🕯️ Stay for the stories. Cook for the seasons. And if you wish, leave a whisper in the comments—I’d love to know what you’re tending.