Cassell's dictionary of cookery

green parsley in two or three waters. Chop it small, and knead two table-spoonfuls of it with two ounces of fresh butter, an ounce of flour, a little salt and cayenne, and the juice of half a lemon. Put this mixture into a saucepan, with half a pint of milk, and stir it over a gentle fire until it is on the point of boiling. Add another half ounce of butter, and when it is melted pour the sauce over the tish and serve. The sauce may be made by boiling a tablespoonful of finely-chopped parsley in a pint of good melted butter. Mix well, season with salt and cayenne, add the juice of half a lemon, and, just before serving, draw it from the fire and add, very gradually, the well-beaten yolks of two eggs. Time, altogether, about forty minutes. Probable cost, about 8d. per pound. Sufficient for four or five persons. Cod (a la Proven^ale) , Cold Meat Cookery. — Kcmove the skin and bones from the remains of cold cod, and break it into convenient-sized pieces, lilince finely equal quantities of shallot, young onions, or chives, parsley, and lemonpeel. Add a little grated nutmeg, salt, and peppei', and mix all well together with two table-spoonfuls of salad-oil. Place this in a pie-dish, put in the pieces of fish, and bake in a moderate oven. Serve very hot, with lemon juice squeezed over the fish. Time, three-quarters of an hour. Probable cost, 6d.,. exclusive of the cold fish. Sufficient for three or four persons. Cod (au Gratin) . — Take the remains of cold cod, remove the skin and bones, and break the flesh into convenient-sized pieces. Butter a pie-dish rather thickly ; place in it alternate layers of cod and oyster sauce until the dish is full, flavouring each layer with salt, cayenne, and a little powdered mace. Strew fine breadcrumbs over all, and put two or three little pieces of butter here and there. Bake for about half an hour. Probable cost, 2d. or 3d., exclusive of the cold cod and oyster sauce. Sufficient, a small dishful for two or three persons. Cod, Baked. — Take a piece weighing about three pounds out of the middle of a large cod. Make a stuffing with the sound boiled for twenty minutes, chopped small, and mixed with two ounces of grated bread-crumbs,a tea-spoonful of chopped parsley, a pinch of powdered thyme, a small tea-spoonful of salt, half the quantity of popper, a little grated nutmeg, and the yolks of two hard-boiled eggs. Bind all together with a little of the white of the egg. Put this forcemeat inside the fish, and sew it up. Place the fish in a baking-dish, and pour over it enough thin flour and water to fill the dish three parts. Put in a dozen oysters, also a little scraped horse-radish, and a little salt and pepper. Lay three or four lumps of butter on the fish, put it in the oven, and baste it, frequently. When it is sufficiently cooked, lay, the cod on a hot dish, and garnish it with the oysters. Put the gravy into a saucepan, add to it a tea-spoonful of anchovy sauce, and another of vinegar; boil it, pour it over the fish, and serve. Time to bake, about one hour. Probable cost of cod, when plentiful, 8d. per pound. Sufficient for five or six persons. COD (145) COD