[Modern cookery, in all its branches

When this fish is large the head and shoulders are sufficient for a handsome dish, and they contain all the choicer portion of it, though not so much substantial eating as the middle of the body, which, in consequence, is generally preferred to them by the frugal housekeeper. Wash the fish, and cleanse the inside, and the back-bone in particular, with the most scrupulous care ; lay it into the fish-kettle and cover it well with cold water mixed with five ounces of salt to the gallon, and about a quarter of an ounce of saltpetre to the whole. Place it over a moderate fire, clear off the scum perfectly, and let the fish boil gently until it is done. Drain it well* and dish it carefully upon a very hot napkin with the liver and the roe as a garnish. To these are usually added tufts of lightly scraped horse-radish round the edge. Serve well-made oyster sauce and plain melted butter with it ; or anchovy sauce, when oysters cannot be procured. The cream sauce of Chapter V., is also an appropriate one for this fish. Moderate size, 20 to 30 minutes. Large, ^ to f hour. SLICES OF COD FISH FRIED. Cut the middle or tail of the fish into slices nearly an inch thick, season them with salt and white pepper or cayenne, flour them well, and fry them of a clear equal brown on both sides ; drain them on a sieve before the fire, and serve them on a well -heated napkin, with plenty of crisped parsley round them. Or, dip them into beaten egg, and then into fine crumbs mixed with a seasoning of salt and pepper (some cooks add one of minced herbs also), before they are fried. Send melted butter and anchovy sauce to table with them. 8 to 12 minutes. Obs. — This is a much better way of dressing the thin part of the fish than boiling it, and as it is generally cheap, it makes thus an economical, as well as a very good dish : if the slices are lifted from the frying-pan into a good curried gravy, and left in it by the side * This should be done by setting the fish-plate across the kettle for a minute or two. G2 [OIIAP. II. of the fire for a few minutes before they are sent to table, they will be found excellent. STEWED COD. Put into boiling water, salted as usual, about three pounds of fresh cod fish cut into slices an inch and a half thick, and boil them gently for five minutes ; lift them out, and let them drain. Have ready heated in a wide stewpan nearly a pint of veal gravy or of very good broth, lay in the fish, and stew it for five minutes, then add four tablespoonsful of extremely fine bread-crumbs, and simmer it for three minutes longer. Stir well into the sauce a large teaspoonful of arrow-root quite free from lumps, a fourth part as much of mace, something less of cayenne, and a tablespoonful of essence of anchovies, mixed with a glass of white wine and a dessertspoonful of lemon juice. Boil the whole for a couple of minutes, lift out the fish carefully with a slice, pour the sauce over, and serve it quickly. Cod fish, 3 lbs. : boiled 5 minutes. Gravy, or strong broth, nearly 1 pint : 5 minutes. Bread-crumbs, 4 tablespoonsful : 3 minutes. Arrow- root, 1 large teaspoonful ; mace, £ teaspoonful ; less of cayenne ; essence of anchovies, 1 tablespoonful ; lemon -juice, 1 dessertspoonful ; sherry or Maidera, 1 wineglassful : 2 minutes.