Dinner. — Fried Cod. — Sprinkle the slices of cod with pepper and salt, and let them lie for an hour. Dip them in milk on a plate, and flour them thoroughly. Fry them in plenty of hot fat✪ Fried Cod (January 17th). They will take about twenty minutes. When done enough, drain them on kitchen paper and place them on a hot dish, with mctitre di hotel butter under them and maitre d’ hotel sauce round them (April 15th, May 6th). If preferred, Caper Sauce can be used (March 19th). Stewed Steak (January 31st); Boiled Apple Dumpling (July 19th); Sweet Sauce (July 19th) ; Potatoes (April 7th) ; Brussels Sprouts (June 4th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Pour the fat used for frying into a basin as soon as it is done with. If left on the fire it will spoil. 2. The outer sticks of celery ought always to be preserved, as also should be the rind of the bacon and the remains of the fish and sauce. 3. Let the cook after every meal look carefully over the fragments left from the meal. The pieces of fat should be put on one dish, and afterwards melted down for frying purposes (Note 5, February 19th). The meat, bones, skin, and gristle should be put on another dish, to be afterwards stewed for stock. This business should be done every day ; it will prevent waste, and will, during the year, save the purchase of many a pound of gravy-beef and lard for frying. There is nothing disagreeable about it, because, of course, the remnants will not have been touched with anything more objectionable than a knife and fork.* , 4. Stew the bones and inferior parts of the rabbit with the bacon- rind, scalded and scraped, in three pints and a half of water. Stew till the liquid is reduced to a little more than a quart (Stock, F ebruary 13tli). Pour it out and leave it in a cool place. 5. {See Remarks on Broken Bread, January 2nd.) * Every one will understand that it is not for one moment supposed that stock made from hones and remnants is equal to stock made from fresh meat. Nevertheless, this stock is both palatable and nourishing, and excellent soup may be made of it (,sg<e Preface). To make stock from fresh meat (July 30th) ; from bones (February 13th). A YEAR'S COOKERY , 8 January 2nd. Breakfast Luncheon. Dinner^ Sardines. Kidneys and Bacon. Toast. Marmalade. Bread and Butter. Milk Porridge. Cod Pie. Pancakes. Celery Soup. Irish Stew. Potatoes and Savoy. Lemon Pudding. Clieese and Watercress. Marketing For the Day.— Three Lemons ; one dozen large Oysters for the Cod Pie* If native oysters may not be afforded, Portuguese or American oysters may be used ; or, if these cannot he procured, tinned oysters will answer for the pur¬ pose. If a little sauce were left as well as fish, the oysters can be dispensed with altogether. If scallop-shells are not in the house, half-a-dozen of the deep shells of the oysters should be scoured and taken care of ; they will do for scalloped fish. Vegetables— Potatoes, Savoy, and Watercress.

AI-modernized reading of the original text

Dinner. — Fried Cod. — Sprinkle the slices of cod with pepper and salt, and let them lie for an hour. Dip them in milk on a plate, and flour them thoroughly. Fry them in plenty of hot fat (January 17th). They will take about twenty minutes. When done enough, drain them on kitchen paper and place them on a hot dish, with maitre d'hotel butter under them and maitre d’ hotel sauce round them (April 15th, May 6th). If preferred, Caper Sauce can be used (March 19th). Stewed Steak (January 31st); Boiled Apple Dumpling (July 19th); Sweet Sauce (July 19th) ; Potatoes (April 7th) ; Brussels Sprouts (June 4th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Pour the fat used for frying into a basin as soon as it is done with. If left on the fire it will spoil. 2. The outer sticks of celery ought always to be preserved, as also should be the rind of the bacon and the remains of the fish and sauce. 3. Let the cook after every meal look carefully over the fragments left from the meal. The pieces of fat should be put on one dish, and afterwards melted down for frying purposes (Note 5, February 19th). The meat, bones, skin, and gristle should be put on another dish, to be afterwards stewed for stock. This business should be done every day ; it will prevent waste, and will, during the year, save the purchase of many a pound of gravy-beef and lard for frying. There is nothing disagreeable about it, because, of course, the remnants will not have been touched with anything more objectionable than a knife and fork.* , 4. Stew the bones and inferior parts of the rabbit with the bacon rind, scalded and scraped, in three pints and a half of water. Stew till the liquid is reduced to a little more than a quart (Stock, February 13th). Pour it out and leave it in a cool place. 5. {See Remarks on Broken Bread, January 2nd.) * Every one will understand that it is not for one moment supposed that stock made from hones and remnants is equal to stock made from fresh meat. Nevertheless, this stock is both palatable and nourishing, and excellent soup may be made of it (see Preface). To make stock from fresh meat (July 30th) ; from bones (February 13th). January 2nd. Breakfast Luncheon. Dinner^ Sardines. Kidneys and Bacon. Toast. Marmalade. Bread and Butter. Milk Porridge. Cod Pie. Pancakes. Celery Soup. Irish Stew. Potatoes and Savoy. Lemon Pudding. Cheese and Watercress. Marketing For the Day.— Three Lemons ; one dozen large Oysters for the Cod Pie* If native oysters may not be afforded, Portuguese or American oysters may be used ; or, if these cannot he procured, tinned oysters will answer for the pur¬ pose. If a little sauce were left as well as fish, the oysters can be dispensed with altogether. If scallop-shells are not in the house, half-a-dozen of the deep shells of the oysters should be scoured and taken care of ; they will do for scalloped fish. Vegetables— Potatoes, Savoy, and Watercress.

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Fried Cod

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