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page 8
all is cold, pack the fish in something deep, and let there be enough of pickle
to plentifully cover. Preserve it from the air. The liquor must be drained from
the fish, and occasionally boiled and skimmed.
Salmon collared.
Split such a part of the fish as may be sufficient to make an handsome roll,
wash and wipe it, and having mixed salt, white pepper, pounded mace, and Jamaica
pepper, in quantity to season it very high, rub it inside and out well. Then
roll it tight and bandage it, put as much water and one-third vinegar as will
cover it, with bay leaves, salt, and both sorts of pepper. Cover close, and
simmer till done enough. Drain and boil quick the liquor, and put on when cold.
Serve with fennel. It is an elegant dish, and extremely good.
COD.
Some people boil the cod whole; but a large head and shoulders contain all the
fish that is proper to help, the thinner parts being overdone and tasteless,
before the thick are ready. But the whole fish may be purchased at times more
reasonably; and the lower half, if sprinkled and hung up, will be in high
perfection one or two days. Or it may be made salter, and served with egg-sauce,
potatoes, and parsnips.
Cod when small is usually very cheap. If boiled quite fresh it is watery; but
eats excellently if salted and hung up for a day to give it firmness, then
stuffed, and broiled, or boiled.
Cod's Head and Shoulders
Will eat much finer by having a little salt rubbed down the bone, and along the
thick part, even if to be eaten the same day.
Tie it up, and put it on the fire in cold water which will completely cover it:
throw a handful of salt into it. Great care must be taken to serve it without
the smallest speck of black or scum. Garnish with a large quantity of double
parsley, lemon, horse-radish, and the milt, roe, and liver, and fried smelts if
approved.
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