See also Chapters V. VI. VII.

Codfish With Black Butter Cabillaud Au Beurre Noir

Take a slice of codfish with a portion of the liver attached, if possible; put it in salt and cold water for about one hour before cooking; then tie it up with a piece of tape and put it into a stewpan with enough boiling water to cover it; season with a little salt and a littlet lemon juice, add a slice or two of carrot, onion, leek, celery, turnip, and a bunch of herbs, such as thyme, parsley, and bayleaf, and six or eight peppercorns, tying all these in a little piece of muslin; let this simmer gently for ten minutes; when cooked take up the fish, and place it on the dish on which it is to be served; sprinkle over a little mignonette pepper, and serve with Black butter (vol. i.) over it. This can be .served for a breakfast, luncheon, or dinner fish.

Fillets Of Cod A La Sandringham Filets De Cabillaud A La Sandringham

Take some slices of fresh cod and truss them in a round form, dry them in a clean cloth, season them with salad oil, Marshall's Coralline Pepper, salt, chopped eschalot washed and finely chopped fresh mushroom, fold in well-buttered foolscap paper, turn the edges in securely, and grill them on oiled straws in front of a clear fire for twenty to twenty-five minutes, then take up, place the fillets on a hot dish, pour the prepared sauce round, sprinkle on it some prepared crayfish bodies (allowing two or three to each person) over the sauce and serve quite hot for dinner or luncheon.

Sauce For Cod A La Sandringham

Take half a pint of boiling Veloute sauce (vol. i.), add to it a teaspoonful of French mustard, the same of mixed English ditto, two ounces of grated Parmesan cheese, and the liquor from the fillets; bring to the boil, tammy and use.

Fillets Of Cod A La Victoria Filets De Cabillaud A La Victoria

Take one or two slices of cod about an inch and a half thicks truss up with string and tie in round form, allowing a piece of the liver to each fillet; place them in a clean buttered baking tin, pour over them two tablespoonfuls of strained lemon juice, sprinkle over with a little coralline pepper and salt, cover with a well-buttered paper and stand the tin in another containing boiling water, and cook the fillets in a moderate oven for fifteen to twenty minutes. Arrange a puree of potato on a hot dish by means of a forcing bag with a large rose pipe, place the fillets on this, garnish the sides of the fillets with the same puree and serve with sauce prepared as below while quite hot for dinner or luncheon.

Sauce for Cod a la Victoria

Stir the liquor in which the fillets were cooked on to two ounces of butter and the same of fine flour that have been fried together without browning, add a quarter of an ounce of pounded live spawn, three-quarters of a pint of light fish stock or water, the puree from six Christiania anchovies, and a pinch of salt and coralline pepper; stir all together till it boils, tammy, rewarm and serve.