The encyclopædia of practical cookery

Stewed Cod. — (1) Cut some Cod into slices about ljin. in thickness, put them in a fish-kettle with enough boiling water to cover them and a good-sized lump of salt, and boil for five minutes ; then take the slices out carefully and drain well. Put some white stock into a saucepan (allowing 1 teacupful to every pound of fish), and 3 table-spoonfuls of finely-grated breadcrumbs, and put this over the fire to get hot. Mix together in a basin for each pound of fish 1 teaspoonful of ground rice, ^ wineglassful of sherry, 1 teaspoonful of lemon-juice, and a very small quantity each of 2 N For details respecting Culinary Processes, Utensils, Sauces, <tc., referred to, see under their special heads. Codfish — continued. cayenne pepper and mace. Make these ingredients quite smooth with a very small quantity of cold water, then mix them in the hot stock, and boil for two or three minutes. Move the stock to the side of the fire, put in the fish, and let it simmer gently for six or seven minutes. When cooked, take the slices of fish gently out of the saucepan with a fishslice, arrange on a hot dish, pour the sauce over them, and serve while very hot. The dish may be garnished with oysters warmed in their own liquor. (2) With a sharp knife take off the flesh in long slices from the tail end of a Cod weighing 21b. or 31b. ; cut each piece up into three or four smaller pieces, and put these into flour seasoned with salt and pepper ; then place them in a fryingpan and fry gently. Take the bone of the Cod and put it into a pan with one finely-chopped onion, three or four peppercorns, a little bundle of sweet herbs, and lqt. of water, and boil for one hour. Pass the liquor (which will be about 1 pint) through a conical strainer into another pan, and thicken it with 2 table-spoonfuls of flour made into a smooth paste with cold water ; drop the pieces of fish in this, and let them simmer gently for fifteen minutes by the side of the fire. Just previous to serving, add a few drops i of vinegar, and dish up. (3) Scotch Style. — Take a large stewpan, put into it 4 table-spoonfuls of finely-chopped onions, 20 table-spoonfuls of melted butter, 2 table-spoonfuls each of Harvey’s fish sauce and essence of anchovies, and 1 table-spoonful of chilli vinegar. From a good-sized piece of fish cut off two large slices, put these in the pan with the onions, &c., and place the pan over a good sharp fire. When the contents commence to boil, put the pan by the side of the fire and let it simmer for half-an-hour ; then turn the slices of fish and let them simmer for fifteen minutes longer. Put the fish on a dish, add a little sugar to the pan, and boil fast so as to reduce the stock until it is thick. When done, pour it over the fish, and serve. Stewed Cold Salted Cod (Amebican). — Take a piece of cooked fish, and break it up in small pieces, separating the fibres as much as possible (the finer it is, the better). Put the pieces in water in a saucepan and let them remain for an hour ; pour off the water, add fresh, make it hot, and pour it off; then add just sufficient water to cover the fish. To about lqt. of the soaked fish put in a piece of butter about half the size of an egg, a little flour, and 1 pinch of pepper; then beat up two eggs and mix them in. When hot, turn it out of the pan, and serve.