508. Another Way

Wash and soak the fish, lay it twelve hours in water into which two wineglasses of vinegar have been poured, put the fish in cold water in the fish kettle, bring it gradually to a boil, and then boil slowly until enough, take it out, drain it, break it into flakes upon a dish, beat up boiled parsnips and pour over it, boil up with cream and a good sized piece of butter rubbed in flour. Serve with egg or parsnip sauce, if the latter send the root up whole.

509. Curried Cod

Cut some handsome steaks of cod, slice a number of onions, and fry both a good brown colour, stew the fish in white gravy, add a large teaspoonful of curry-powder, a third that quantity of cayenne pepper, thicken with three spoonfuls of cream, a little butter, a pinch of salt, and a little flour.

510. Cod Fricaseed

Take the sounds, scald them and cut them into small pieces, if they have been dried boil them until they are tender, take some roes and the liver, blanch the roes, cut them into pieces an inch thick, and an equal quantity of the liver, boil for the middle a fine piece of cod, put them into a stewpan, season with grated nutmeg, a little pounded mace, an onion, a few sweet herbs, a sprinkle of salt, and add half a pint of boiling water (fish broth is better if convenient), cover down close, stew for seven or eight minutes, then add four glasses of port, six oysters, with the liquor strained, and a piece of butter floured, stew gently, shaking the pan round occasionally until they are enough, remove the onion and the herbs, dish up, garnish with lemon, and serve.

511. Cod Sounds. - Broiled

Scald them, skin them, and, when perfectly clean, simmer them until tender, take them out, dredge; them with flour, and broil them over a clear fire.

During the time they are broiling, make a brown gravy, seasoned with salt and pepper, a spoonful of Harvey's sauce, one half that quantity of mustard, thicken with a little flour and butter, boil it up and pour it over the sounds.

512. Cod Omelette

Break into small pieces the thickest parts of a dressed cod, season it with a little grated nutmeg and a little pounded mace, beat up six eggs well and mix with it, forming it into a paste, fry it as an omelette, and serve as hot as possible.