Cassell's dictionary of cookery

Cod Roe. — Parboil the roe, in salt and water, and vinegar. Cut it into thin slices, and dip each slice into frj-ing batter. Fry in hot butter or oU until lightly browned. Drain, and serve them on a hot napkin, with a garnish of sliced lemons and parsley. Time to boil the roe, eight minutes ; to fry, eight minutes. Allow three or four slices for each person. Cod, Salt (a la Fran^aise). — Choose cod which has not been very long salted. Soak it and simmer for a quarter of an hour. When sufficiently cooked, drain the fish, and remove the skin and bone ; break the flesh into flakes, put them in a stewpan, and stir them quickly oyer the fire for five or six minutes, adding olive- oil, a little at a time, until a smooth paste is formed. Take it from the fire, add a little thick cream, and cayenne, and if the flavour is liked, some pounded garlic. Place the mixture on a dish, and ser\-e it with toasted sii^pets. Time to heat the fish with the oil while stirring it, five or six minutes. Probable cost of salt fish, 6d. per pound. Sufficient, one pound for three or four persons. Cod, Salt, Pried. — Soak and simmer the cod as in the preceding recipe ; drain it, and divide it into large flakes. Fr\' two large onions cut into thin slices in a Kttle butter, and, when lightly browned, drain them. Thicken the butter with a little flour, and when verj- smooth add gradually a little new mill;: or cream until the sauce is as thick as a custard. Let the onions heat once more in the sauce, and season them with a little cayenne. Fiy the flakes of fish until lightly browned. Place them on a hot dish, and pour the sauce over them. Time to sinmier the salt cod, fifteen to twenty minutes. Probable cost, 6d. per pound. One povmd of cod with sauce will serve for thi-ee or four j persons. I Cod, Salt, with Parsnips (a dish for [ Ash Wednesday). — Salt cod is usually accom- j panied by parsnips, probably because that I wholesome root is at its best and sweetest during i the course of Lent, and it is very generally served with them and egg sauce on Ash Wed- nesday. Wash the fish thoroughly, and lay it in cold water to draw out the salt. It must lie for at least twelve hours, and longer if it is I very salt, and the water ought to be changed I every four- or five hours. When thoroughly ! soaked, put it in a saucepan with plenty of j cold water, and let it heat very gradually. It must not be allowed to boil, or it will harden. I When nearly boiling, draw it to the side of the ! fire, and let it simmer gently for about twentj^ j minutes. Drain it, and serve it unbroken on a hot napkin, accompanied by mashed parsnips and egg sauce {see Egg Sauce). Time to soak, from twelve to forty-eight hours, according to the dr>-ness and saltness of the fish. Probable cost, 6d. jier jjound. Cod Sound as Chicken.— Soak and