The household gas cookery book

Cod (au Gratin). —Take the remains of cold cod, remove the skin and bones. Butter a pie dish thickly ; place in it alternately layers of cod and butter, or oyster sauce if you have any ; hard-boiled eggs cut into slices will do as well, and flavour each layer with a little salt, cayenne pepper, black pepper, and a very little mace; then strew some bread crumbs over the whole with some grated cheese and small pieces of butter. Bake for three-quarters of an hour until brown, and serve. Salt Cod a la Chambord. — Take 3 lbs. of salted cod, and place it in a large pan of cold water and let it soak for 24 hours, changing the water as often as possible. Place it in a saucepan with sufficient water to well cover it, and let it simmer over a small jet of gas till nearly boiling; take it off, drain, and repeat the operation of boiling in a fresh saucepan of water, as soon as it comes to the boil take it out and drain it. Fry in another stew-pan 2 ozs. of butter and 2 finely-chopped onions. Let them cook for 10 minutes, add 2 tomatoes, cut up, and 1 clove of garlic chopped fine, and a teaspoonful of Paprika or a little cayenne. Add slowly 1 pint of milk, 2 teaspoonfuls of salt, and thicken with half a tablespoonful of cornflour. Now add the fish, and let it all simmer for 20 minutes — and serve. Crimped Cod. — Take 3 lbs. of crimped cod, cut it into slices, and put in a fish kettle of hot water, with a large handful of salt, and let it gently steam for 10 or 15 minutes. Boil the liver, cut it into slices, and add this as a garnish to the cod, with alternate sprigs of parsley. Serve with oyster sauce or melted butter. Cod Sounds, Boiled. — Soak the cod sounds in warm water for half-an-hour, then scrape and clean them ; boil them gently in milk and water till quite tender; when done, serve on a neatly-folded napkin with a tureen of egg sauce. Boiled Mackerel. — Select mackerel that have little or no roes. The fish must be perfectly fresh, as there is no fish that spoils so quickly as the mackerel. In fact, if it is possible to obtain the mackerel from the seashore when they are brought in by the fishermen, and cooked immediately afterwards, they are at their best. Wash and clean, and remove the roos. Place them in a fish kettle, adding a quarter of a pound of salt to each gallon of cold water, with two tablespoonfuls of white vinegar. Let the water be gently brought to boiling point, allow it to simmer until the flesh just starts from the bone at the tail end; lift the fish from the water, and let drain ; serve on a folded napkin, with a tureen of nicely made parsley sauce — or fennel sauce, wrhich see. Mackerel Aux Fiaes Herbes. — Cut off the heads of 2 perfectly fresh mackerel. Split them in two and remove the spinal bones. Rub over each a half tea¬ spoonful of salt and pepper, damp them with a little milk, and roll them in some flour. Put 2 or 3 table¬ spoonfuls of fresh butter in a frying-pan, and when hot, fry the fish for 5 or 6 minutes on each side. Lift up on a strainer, and dress on a hot dish. Squeeze a piece of lemon over all. Dredge over 2 tablespoon¬ fuls of finely chopped parsley, chervil, and chives, and pour over them the remainder of the butter from the frying-pan, and serve very hot.