The encyclopædia of practical cookery

Boiled Cod with Cream Sauce.— Clean out the inside of a fresh Cod by opening the white skin of the belly, and thoroughly wash the fish all along the bone, taking care to remove all the blood with the knife-point or a stiff brush. Put the fish on a drainer, place it in a fish-kettle with salted water, and boil it fast at first and then slower. When done, take it out on the drainer and drain it, remove the skin, and pour over it some sauce made as follows : Put lib. of fresh butter into a stewpan with 1 table-spoonful of Hour, and moisten with 1 pint of good cream, adding 1 pinch each of salt and cayenne, and 1 teaspoonful of essence of anchovies ; place the pan on the fire, let the sauce thicken, but not boil, and work it well with a spoon. Serve either over the fish, or separate in a tureen. Boiled Cod with Oatmeal (Scotch Style). — Clean and wash a Cod’s head and shoulders, or a small fish. In the meantime, soak in water seasoned with salt and pepper as much oatmeal (coarse Scotch) as will be required to stuff the fish, and let it remain for thirty minutes. Stuff the fish with this, wrap it up in a cloth, and boil it. Should the oatmeal not be quite fresh, dry it in the oven for a-quarter-of-an-hour before soaking. Boiled Codling with Oyster Sauce. -Prepare a fresh fish weighing about 31b. (see Fig. 495), put it in a saucepan or fish-kettle with drainer, cover with well-salted fish stock, and cook slowly for thirty minutes. Take it out, drain well, lay it on a dish, and garnish with a few branches of parsley and slices of boiled potatoes. Serve with oyster sauce separately. Boiled Middle of Cod a la Flamande. — Take a goodsized Cod, from the centre cut out a slice of about 7in. or Sin. in width, remove the scales, wash the fish Fig. 496. Boiled Middle of Cod a la Flamande. thoroughly, score the sides of it, place it in a basin, cover with salt, and leave for twenty-five minutes to macerate. Well wash the fish to remove the salt, in the belly part put For details respecting Culinary Processes , Utensils, Sauces, &c., referred to, see under their special heads. Codfish — continued. Codfish — continued. a large raw carrot, tie it loosely with string, and put it belly downwards on the drainer of a fish-kettle, pouring enough cold water over to cover it, with 1 handful each of parsley and salt. Put the kettle on the fire and let it boil up, and as soon as it commences to bubble remove to the side and let it remain for twenty-five minutes longer. Take the fish out, put it on a napkin to drain, place it on a dish, and surround with parsley. Serve with some potato croquettes and a sauceboatful of Flemish sauce. See Fig. 496. Boiled Salted Cod. — (1) Take about 21b. of salted Cod and put it into tepid water for six hours to steep ; then take it out and put it for the same length of time into cold water, changing this about every hour-and-a-half. Take a gallon saucepan, put in the fish, fill up the saucepan with water, and put it on the fire ; when it boils, put it on the side, and let it simmer for five minutes longer. Take out the fish, put it on a strainer to drain, place it on a dish, pour over ^lb. of butter, melted and mixed with the juice of a lemon, surround with a garnish of eight plain-boiled potatoes, and serve.