Cookery for every household

A piece from the thick end of cod is best for this dish, where there is the flap to enclose the stuffing. If a piece nearer the tail is used, the bone must be removed in order to make an opening. Cleanse and dry the fish and make the stuffing according Stuffed and Baked Cod to directions given in Recipe 1266. Melt the butter or dripping in a deep baking tin, and place the fish on this. Then put in the stuffing, folding the flaps round it and fixing them in position with a skewer, or if it is a piece without the flap, fill up the hole in the centre with the stuffing. Brush the fish over with some of the melted fat, and sprinkle the browned bread-crumbs over the top. Bake in a moderate oven, basting the fish occasionally to prevent it becoming dry. When ready, lift it carefully with a fish slice on to a hot dish, and remove the skewer and also the skin, if this can be done without spoiling the appearance of the fish. Garnish with parsley and cut lemon. Parsley, anchovy, tomato, or any other suitable sauce may be poured round or served separately. Time to bake, \ to § hour. Sufficient for 4 or 5 persons. 190. Cod’s Roe with Parsley Sauce (Laitance de Cabillaud a la Maitre d’Hotel) 1 small cod’s roe. 2 or 3 gills parsley sauce. Salt, vinegar. Wash the roe in cold water, but do not let it soak, then tie it up in a piece of muslin to prevent it breaking. Put it into a fish kettle of slowly boiling water, salted in the proportion of 1 desertspoonful to 1 quart of water, and add a few drops of vinegar. If no fish kettle is available the roe may be put into an ordinary stewpan with a plate at the bottom. The water should just cover the roe. Simmer slowly from 4 to f- of an hour according to size and thickness. When ready, lift the roe out, let the water drain well from it, and cool slightly. Then remove the skin and cut the roe in slices. Arrange these neatly on a greased fireproof dish, and pour sufficient parsley sauce over to completely cover the roe. Place the dish in the oven for a few minutes until the contents are well heated, and serve in the same dish garnished with croutons of fried bread or sippets of toast. Note. — Tomato, anchovy, oyster, shrimp, or any other suitable sauce may be used instead of parsley sauce. Time to cook, about 1 hour. Sufficient for 3 or 4 persons. 191. Cod’s Roe, Fried (Laitances de Cabillaud Frites) 1 cod’s roe. | A little flour. Egg and bread-crumbs. I Salt, pepper. Boil the roe according to directions given in Recipe 190, and let it become quite cold. Then cut it in slices about | inch thick, using a very sharp knife. Dip these in a little flour seasoned with pepper and salt, then egg and bread-crumb them, and fry in boiling fat until a nice brown colour. Serve garnished with parsley and cut lemon. A little tomato sauce may be served separately, alsc thin brown bread and butter. Notes. — A simpler method of preparing the roe is to flour it only, and to fry in a small quantity of fat in a frying pan. The roe may be made neater by removing the skin and cutting the slices into shape with a cutter before egging and bread-crumbing them. The trimmings can be scalloped, or used up for a savoury. 192. Cod Sounds with Parsley Sauce (Nau de Morue Sauce Maitre d’Hotel) 1 lb. cod sounds. I 4 pt. parsley sauce. Milk and water. I Croutons fried bread.