[Modern cookery, in all its branches

Obs. — A dozen or two of oysters, bearded, and added with their strained liquor to this dish two or three minutes before it is served, will to many tastes vary it very agreeably. STEWED COD FISH, IN BROWN SAUCE. Slice the fish, take off the skin, flour it well, and fry it quickly a fine brown ; lift it out and drain it on the back of a sieve, arrange it in a clean stewpan, and pour in as much good boiling brown gravy as will nearly cover it ; add from one to two glasses of port wine, or rather more of claret, a dessertspoonful of Chili vinegar, or the juice of half a lemon, and some cayenne, with as much salt as may be needed. Stew the fish very softly until it just begins to break, lift it carefully with a slice into a very hot dish, stir into the gravy an ounce and a half of butter smoothly kneaded with a large teaspoonful of flour, and a little pounded mace, give the sauce a minute’s boil, pour it over the fish, and serve it immediately. The wine may be omitted, good shin of beef stock substituted for the gravy, and a teaspoonful of soy, one of essence of anchovies, and two tablespoonsful of Harvey’s sauce added to flavour it. TO BOIL SALT FISH. When very salt and dry, this must be long soaked before it is boiled, but it is generally supplied by the fishmongers nearly or quite ready to dress. When it is not so, lay it for a night into a large quantity of cold water, then let it lie exposed to the air for some time, then again put it into water, and continue thus until it is well softened. Brush it very clean, wash it thoroughly, and put it with abundance of cold water into the fish kettle, place it near the fire and let it heat very slowly indeed. Keep it just on the point of simmering, without allowing it ever to boil (which would render it hard), from three quarters of an hour to a full hour, according to its weight ; should it be quite small and thin, less time will be sufficient for it ; but by following these directions, the fish will be almost as good as if it were fresh. The scum should be cleared off with great care from the beginning. Egg sauce and boiled parsneps are the usual accompaniment to salt fish, which should be dished upon a hot napkin, and which is sometimes also thickly strewed with chopped eggs. SALT FISH, 1 LA MAITRE d’hOTEL. Boil the fish by the foregoing receipt, or take the remains of that which has been served at table, flake it off clear from the bones, and strip away every morsel of the skin ; then lay it into a very clean saucepan or stewpan, and pour upon it the sharp Mditre d' Hotel sauce of Chapter IV. ; or dissolve gently two or three ounces of butter with four or five spoonsful of water, and a half- teaspoonful of flour ; add some pepper or cayenne, very little salt, and a dessertspoonful or more of minced parsley. Heat the fish slowly quite through in either of these sauces, and toss or stir it until the whole is well mixed ; if the second be used, add the juice of half a lemon, or a small quantity of Chili vinegar just before it is taken from the fire. The fish thus prepared may be served in a deep dish, with a border of mashed parsneps or potatoes. TO BOIL CODS’ SOUNDS.