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Classic
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page 129
CODFISH A LA MODE.
Tea-cup codfish picked up fine, two cups mashed potatoes, one pint cream or
milk, two eggs well-beaten, half tea-cup butter, salt and pepper; mix well, bake
in baking-dish from twenty to twenty-five minutes.--Mrs. E. L. Fay, New York
City.
BOILED FISH.
To boil a fish, fill with a rich dressing of rolled crackers seasoned with
butter, pepper, salt and sage, wrap it in in a well-floured cloth, tie closely
with twine or sew, and place in well-salted boiling water. (It may be formed in
the shape of the letter S by tying a cord around the tail, passing it through
the center of the body, and tying the other end around the head.) Allow from
eight to ten minutes to the pound, according to size and thickness of fish, for
cooking.
BOILED CODFISH.
Soak over night, put in a pan of cold water, and simmer two or three hours.
Serve with drawn butter, with hard-boiled eggs sliced on it. Cod-fish is also
excellent broiled. After soaking sufficiently, grease the bars of the gridiron,
broil, and serve with bits of butter dropped over it. This is a nice relish for
tea.--Mrs. Lewis Brown.
BOILED FRESH COD.
Put the fish in fish-kettle (or tie up in cloth) in water with some salt and
scraped horse-radish, boil till done, place a folded napkin on a dish, turn fish
upon it, and serve with drawn butter, oyster or egg-sauce. When cold, chop fine,
pour over it drawn butter or egg-sauce, and add pepper to taste; warm
thoroughly, stirring to prevent burning, make up in rolls or any other form, and
brown before the fire.
BOILED SALT MACKEREL.
After freshening wrap in a cloth and simmer for fifteen minutes; remove, lay on
it two hard-boiled eggs sliced, pour over it drawn butter, and trim with parsley
leaves. Boiling salt-fish hardens it.
BOILED SALT FISH.
Dress the fish nicely, and cover in fish-kettle with cold water seasoned well
with salt; remove the scum as it rises, and boil very slowly, allowing from
eight to ten minutes time to every pound;
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