Cookery for every household

Cod sounds, which are the air or swimming bladders of the fish, are generally bought salted. They should be soaked for several hours before being used. Rinse them in fresh cold water and put them into a saucepan with milk and water to cover. Simmer slowly till tender, from £ to £ of an hour. Then drain and cut the sounds in pieces about 2 inches square. Arrange these neatly on a fireproof dish, and cover completely with the sauce. Put in the oven a few minutes until thoroughly hot, garnish with some fried croutons of bread and serve at once. Notes. — Any other suitable sauce may be used instead of parsley sauce, such as egg, tomato, bechamel, piquante sauce, &c. Time to cook, about 1 hour. Sufficient for 3 or 4 persons. 193. Salt Cod, To Prepare and Boil (Morue Salee) Salt cod requires to be well soaked and very carefully boiled to make it really palatable. In this country it is served specially during Lent and on Good Friday in particular. Wash the fish and let it soak for 12 hours at least in lukewarm water, changing the water once or twice. When sufficiently fresh, put it into a saucepan with warm water, or preferably milk and water, to cover it, bring slowly to the boil, skim if necessary, and then simmer slowly about 1 hour. If cooked too quickly the fish will become tough and leathery. The milk will help to mellow it. When the fish is ready, lift it out and drain, remove the skin and large bones, and use as directed. Time to cook, about 1 hour. Allow 4 to 6 oz. per person. 194. Salt Cod with Egg Sauce (Morue Satee a la Sauce aux (Eufs) 1 lb. salt cod. J pt. egg sauce. Prepare and boil the cod according to directions given above, break it into neat pieces or flakes, and arrange it on a hot dish. Cover with a good egg sauce (Recipe 687), and decorate with sippets of toast and a little finely chopped parsley. Or, a little of the hard-boiled yolk of egg may be rubbed through a sieve over the top. Notes. — Boiled parsnips or boiled beetroots may be served separately or used as a garnish. Other sauces may be used in the same way, such as oyster, shrimp, tomato, onion, or parsley sauce. Sufficient for 3 or 4 persons. 195. Salt Cod with Parsnip Purde (Morue a la Puree de Panais) 1 lb. salt cod. 3 or 4 parsnips. Chopped parsley. 2 or 3 table-sps. cream or milk. 1 oz. butter. Pepper and salt. Wash and brush the parsnips, cut off the tops, and scrape them from the thick end downwards until all black is removed. Cut them in pieces, throw them into a saucepan of boiling water slightly salted, and boil them gently until tender, about 1 hour. Then drain and rub them through a fine wire or hair sieve. Reheat this puree in a saucepan with the butter, seasoning, and a little cream or milk. Prepare and cook the fish as directed in Recipe 193, remove from it all skin and bone, break it in small pieces and put it on a hot dish. Cover with the parsnip puree, and sprinkle with finely chopped parsley. Note. — Boiled or baked potatoes may be served separately. Sufficient for 3 or 4 persons. 196. Salt Cod au Gratin (Morue au Gratin) 1 lb. salt cod. £ pt. white sauce. 1 table-sp. bread-crumbs. 3 table-sps. cheese. A little butter. grated