Take from the fire and add the yolks of two eggs beaten with a teaspoonful of vinegar and a tablespoonful of melted b.u.t.ter. Season with pepper, pour over the fish and the potatoes, and serve.
CODFISH a LA BEAUREGARD
Prepare according to directions given for Creamed Codfish, using fresh codfish and omitting the egg. Serve on b.u.t.tered toast and cover with hard-boiled eggs rubbed through a sieve.
STEWED CODFISH a LA LINCOLN
Clean and bone four pounds of fresh codfish. Slice and scald two small onions, drain and fry soft in salt pork fat. Cut the fish into cubes and season with salt and pepper. Boil the bones in water to cover, with onion and pork fat. Put the fish into a b.u.t.tered [Page 103]
sauce-pan and strain the boiling liquid over it, using enough to cover. Add the juice of half a lemon, and thicken with one heaping tablespoonful of b.u.t.ter cooked with two of flour. Season with salt, pepper, minced parsley, and tomato or mushroom catsup. Just before the fish is done add one quart of drained oysters and cook until the oysters are plump.
BOILED CODS" TONGUES WITH EGG SAUCE
Soak the tongues over night, change the water, and boil for ten minutes. Serve with Drawn-b.u.t.ter Sauce.
FRIED CODFISH TONGUES
Wash the tongues, dip in cold milk and roll in seasoned flour. Fry in b.u.t.ter, and serve with tomato sauce.
CODS" TONGUES a LA POULETTE
Prepare according to directions given for boiled Cods" Tongues with Egg Sauce and serve with a Poulette Sauce, using for liquid the water in which the tongues were boiled.
CODFISH TONGUES a LA BEURRE NOIR
Prepare the tongues according to directions [Page 104]
given in the recipe for Boiled Cods" Tongues with Egg Sauce. Drain and serve with brown b.u.t.ter, seasoned with salt, pepper, minced parsley, and lemon-juice.
CODFISH FRITTERS
Cut into strips fresh boiled cod, or freshened and boiled salt cod.
Dip in fritter batter and fry in deep fat.
DEVILLED CODFISH
Flake cold cooked fish. Mix with an equal quant.i.ty of bread-crumbs the yolks of two hard-boiled eggs, and melted b.u.t.ter, grated onion, minced parsley, and pepper and salt to season. Add milk or oyster liquor to moisten and fill b.u.t.tered sh.e.l.ls. Cover with crumbs, dot with b.u.t.ter, and brown in the oven.
CODFISH a LA SEVILLE
Wash and dry one cupful of rice, brown it in olive-oil, and drain.
Put into a stewpan and cover with fillets of fresh cod, fried in the oil. Add a sliced onion fried, half a dozen sliced tomatoes, and salt, cayenne, and lemon-juice to season. Add two cupfuls of stock, put a b.u.t.tered paper on top, cover the pan, and bake half an hour in the oven. Take out the fish carefully, mix the rice and [Page 105]
seasoning together, and serve as a border around the fish.
CODFISH a LA BeCHAMEL
Prepare according to directions given for Creamed Codfish, omitting the egg and using white stock and milk in equal parts instead of cream.
ESCALLOPED CODFISH a LA BeCHAMEL
Prepare according to directions given for Codfish a la Bechamel, adding the yolks of three eggs. Arrange in a baking-dish with layers of seasoned crumbs, and add sufficient milk to moisten. Cover with crumbs, dot with b.u.t.ter, and brown in the oven.
CODFISH a LA FLAMANDE
Prepare boiled codfish according to directions previously given.
Melt one tablespoonful of b.u.t.ter and cook in it a teaspoonful of flour. Add one cupful of boiling water and cook until thick, stirring constantly. Take from the fire, add the yolks of two eggs well beaten, four tablespoonfuls of made mustard, and pepper, vinegar, grated nutmeg, and minced parsley to season. Add gradually half a cupful of melted b.u.t.ter, pour over the fish, and serve.
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STEWED CODFISH a LA SHREWSBURY
Stuff the fish with drained oysters and seasoned crumbs, adding two tablespoonfuls of b.u.t.ter in small bits. Sew up, put on the grating in a fish-kettle, seasoning with salt, pepper, and minced parsley.
Dot with b.u.t.ter and add the oyster liquor, and two cupfuls each of stock and water. Simmer for forty minutes, basting as required.
Take up the fish, thicken the sauce with b.u.t.ter and flour cooked together, and boil for ten minutes. Take from the fire, add a tablespoonful of b.u.t.ter, the juice of a lemon, and the yolks of two eggs well beaten. Strain over the fish and serve.
SALT CODFISH a LA BRANDADE
Cut the fish in pieces and soak in cold water for twenty-four hours.
Put into fresh cold water, bring to the boil, and simmer for twenty minutes. Drain, bone, and cool. Mix to a cream with lemon-juice and olive-oil, adding a little milk if it becomes too thick. Season with salt, pepper, minced parsley, and garlic. Serve with toasted crackers and cheese.
STEWED COD WITH OYSTERS
Cut fresh cod into fillets, and put in a baking-pan, [Page 107]
with salt, pepper, and chopped onion to season. Add one cupful of white wine and the liquor of two dozen parboiled oysters. Cook slowly for fifteen minutes, take out the fish, thicken the sauce with b.u.t.ter and flour cooked together, add two tablespoonfuls of melted b.u.t.ter, season with lemon-juice, and pour the sauce over the fish. Garnish with the parboiled oysters and serve.
SALTED COD WITH BROWN b.u.t.tER
Soak the fish for twenty-four hours and prepare according to directions given for Boiled Salted Cod. Drain, wipe dry, and fry brown in b.u.t.ter, adding a little minced parsley.
CODFISH STEAK
Cut the fish into steaks, about two inches thick, season with salt and pepper, and let stand for two hours. Dredge with corn-meal and fry in salt pork fat. Sprinkle with lemon-juice and serve.
BROILED CODFISH STEAKS WITH BACON
Prepare the steaks according to directions previously given and serve with a border of thin slices of bacon fried crisp.
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BROILED CODFISH STEAKS
Soak in salted water for fifteen minutes, wipe dry, and let stand for an hour in olive-oil and vinegar. Drain, season, and broil on a well-b.u.t.tered gridiron. Serve with melted b.u.t.ter and minced parsley.
BREADED CODFISH STEAKS
Season the steaks with salt, pepper, and lemon-juice, dip in egg and crumbs, and fry in deep fat. Serve with any preferred sauce.
FRIED CODFISH STEAKS
Clean the steaks, sprinkle with salt and pepper, and dip into flour.
Saute in salt pork fat.
CODFISH STEAKS a LA NARRAGANSETT