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Classic
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page 55
size of an egg, one well-beaten egg, and three spoonfuls of cream or rich milk.
Flour your hands and make into balls or cakes. Put an ounce each of butter and
lard into a frying pan; when hot, put in the balls and fry a nice brown. Do not
freshen the fish before boiling with the potatoes. Many cooks fry them in a
quantity of lard similar to boiled doughnuts.
STEWED CODFISH. (Salt.)
Take a thick, white piece of salt codfish, lay it in cold water for a few
minutes to soften it a little, enough to render it more easily to be picked up.
Shred it in very small bits, put it over the fire in a stew-pan with cold water;
let it come to a boil, turn off this water carefully, and add a pint of milk to
the fish, or more according to quantity. Set it over the fire again and let it
boil slowly about three minutes, now add a good-sized piece of butter, a shake
of pepper and a thickening of a tablespoonful of flour in enough cold milk to
make a cream. Stew five minutes longer, and just before serving stir in two
well-beaten eggs. The eggs are an addition that could be dispensed with,
however, as it is very good without them. An excellent breakfast dish.
CODFISH a LA MODE.
Pick up a teacupful of salt codfish very fine, and freshen--the dessicated is
nice to use; two cups mashed potatoes, one pint cream or milk, two well-beaten
eggs, half a cup butter, salt and pepper; mix; bake in an earthen baking dish
from twenty to twenty-five minutes; serve in the same dish, placed on a small
platter, covered with a fine napkin.
BOILED FRESH COD.
Sew up the piece of fish in thin cloth, fitted to shape; boil in salted water
(boiling from the first), allowing about fifteen minutes to the pound. Carefully
unwrap, and pour over it warm oyster sauce. A whole one boiled the same.
--Hotel Brighton.
SCALLOPED FISH.
Pick any cold fresh fish, or salt codfish, left from the dinner, into fine bits,
carefully removing all the bones.
Take a pint of milk in a suitable dish, and place it in a sauce-pan of boiling
water; put into it a few slices of onion, cut very fine, a sprig of parsley
minced fine, add a piece of butter as large as an egg, a pinch of salt, a
sprinkle of white pepper, then stir in two tablespoonfuls of corn-starch, or
flour, rubbed in a little cold milk; let all boil up and remove from the fire.
Take a dish you wish to
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