Consult me

COD, to Boil. — If boiled fresh, it is watery ; but it is excellent if salted, and hung for a day, to give it firmness. Wash and clean the fish well, and rub salt inside of it ; tie it up, and put it on the fire in cold water ; throw a handful of salt into the fish-kettle. Boil a small fish 1 5 minutes ; a large one 30 minutes. Serve it without the smallest speck and scum ; drain. Garnish it with lemon, horse-radish, the milt, roe, and liver. Oyster or shrimp sauce may be used. Another way. — After cleaning well, put into the boiling water a handful of salt, a small cupful of vinegar ; boil as above, as to time. Take it up ; strip off the skin, put before a brisk fire, dredge with flour, and baste with butter ; when the froth begins to rise, throw over it fine white bread crumbs ; baste on to make it froth well ; when a fine brown, dish it up, and garnish it with sliced lemon, horse-radish, oysters, &c. COD’S HEAD and SHOUL- DERS, to Boil. — Wash it well, dry, and tie it up. Put in salt and a glass of vinegar. Frequently skim it. Boil half an hour. Half boil the milt and roe. Cut thin slices, fry, adding gravy, and a little port wine. For sauce, oysters, eggs, or butter and parsley. COD, Broiled. — Clean as before. Cut into slices an inch thick ; rub them with thick melted butter. Sprinkle a little salt and pepper over them. Place on the gridiron, and broil on both sides. Serve with parsley sauce, or melted butter and anchovy sauce. COD’S HEAD, to Bake. — Clean well ; put in a dish rubbed with butter. Put in sweet herbs, an onion stuck with cloves, three blades of mace, pepper, nutmeg, lemon peel, horse radish, and r quart of water ; dust and grate flour and nutmeg over it, and put bits of butter in various parts, and place it in the oven. When done, place in the serving dish. Pour all the liquor out of the dish in which it was baked into a sauce-pan, and boil three minutes ; strain, and add a gill of red wine, twn spoonfuls of ketchup, and a pint of I shrimps, half a pint of oysters, a spoon- COD COL ful of mushroom pickle, and 4 oxs. of butter rolled in flour. Garnish with toasted bread, parsley, lemon, and horse-radish. COD, to Fry. — Cut the cod in slices about 1% inch thick, and dry and flour them well. Make a good clear fire ; rub the gridiron with a piece of chalk, and place it high from the fire. Turn often till they are enough, and of a fine brown. Be careful, or they will break. — Or do them in a dish in the oven, with a little butter, vinegar, or lemon, and salt and pepper. Serve with lobster or shrimp sauce. COD, Salted, Egg Sauce for. — Boil the eggs hard ; half chop the whites, put in the yolks, and chop all together, but not very small ; put them into % lb. of good melted butter, and boil up ; then put it on the fish. COD LIVER OIL.— This is very good in debility, in wasting diseases, in the incipient stages of consumption, in chest diseases, rheumatism, gout, rigid limbs, &c. It should be taken freely. Yet some people are unable to retain and digest this useful remedy. In such cases, it should be taken in milk, or orange wine, bitter ale, cinnamon water, cold coffee, &c.