Cassell's dictionary of cookery

liquor, or mussels, or cockles, or a few shrimps. The preparations may then bo heated gently, put into a dish, bread-crumbs strewed over, and browned. In numerous ways cold cod, or cold fish of any kind, may be, with a little trouble and attention, presented again at table, and will form a palatable and pleasing dish. Cod, Crimped. — Make some deep cuts as far as the bones on both sides of a perfectly fresh cod, making tlie cuts at two inches distance, and cut one or two gashes on the cheeks ; then lay the fish in cold water, with a tablespoonful of vinegar in it, for an hour or two. It may afterwards be boiled or fried. If it is to be boiled, it should be plunged at once into boiling water, and then simmered gently. Crimping renders the flesh firmer, and makes it better both to cook and to serve. Cod, Croquettes of. — Take the remains of cold cod, remove the skin and bones, and mince one pound very finely with one dozen oysters, or two dozen cockles, a little pepper and salt, and four ounces of finely-grated bread-crumbs ; work the mixture well together I \with a Httle cream, and make it up into balls about Ihe size of an egg; dip these in beaten egg and bread-crumbs, fry them in a little hot I laid till lightly browned, and serve them piled I high in a dish, and garnished with parsley. ! Time to fry, ten minutes. Probable cost, 6d., j exclusive of the cold cod and oysters. Allow I two croquettes for each person. 1 Cod, Curried. — Put a piece of butter j about the size of a large egg into a saucepan, let I it melt, then fry in it three pounds of cod cut into pieces about two inches square, two large I onions, and one apple cut into thin slices, a teaspoonful of thyme, and a bay-leaf. Let them remain untU the onions are nicely browned, then, add a breakfast-cupful of good stock, a teaspoonful of curiy powder, a tea-spoonful of cuny j paste, and a tea-spoonful of ground rice mixed ! smoothly with a little of the stock. Simmer gently for a quarter of an hour, add a small cupful of cream, two pinches of salt, and one of pepper. Put the cod on a hot dish, and the gravy over it, and serve with a waU of rice round the dish. Time, three-quarters of an hour. Probable cost of cod, 8d. per pound. Sufficient for five or six pei'sons. Cod, Curried (another way). — Take the remains of cold cod, remove the skin and bones, break it into flakes, and fry it a golden brown in some hot dripping or lard. Drain it, and fry some sliced onions in the same fat, put them with the fish, and stir into the fat some rice flour. Mix it quite smoothly, and add by degrees sufiicient stock to make the saiico of the consistency of cream; add a tea-spoonful of curry powder, half a tea-spoonful of salt, and two or throe grains of cayenne. Put the cod and onions with the curry, and let it simmer for a few minutes. Place the fish on a hot dish ; add a small cupful of cream to the gravy, let it nearly boil, then pour it over the fish, and serve with "a wall of rice or not. Time, half an hour. Probable cost, 6d., exclusive of the cold fish and the cream. Sufiicient, ©no pound of cold fish with sauce, for three persons. COD ( 146) COD