Cassell's dictionary of cookery

wash three large sounds (see Cod Sound, Boiled), and boil them in milk and water for half an hour. Scrape off the dark skin, and let them cool. Make a forcemeat with a dozen chopped oysters, three ounces of finely-grated breadcrumbs, half a tea-spoonful of salt, and the same of white pepper, a blade of mace pounded, two chopped anchovies, and three ounces of butter. Work all well together with the yolks of i two eggs, spread the forcemeat tliinly over the I sounds, and truss each one as nearly as possible ! in the form of a chicken. Dredge a little flour j over them, and cook them in a Dutch oven, j basting them well with butter or lard. Serve with oyster sauce poured over them. To roast, I twenty minutes. Piobable cost, 6d. per pound. Sufficient for three or four persons. Cod Sound, Boiled.— Cod sounds are much liked by many persons, and may always be procured salted. They are convenient when kept in store in country houses, though, on account of the necessary soaking, they cannot be served in a hurry. Put them into plenty of cold water all night, then scrape and rub oif the dark skin with a cloth, wash them thoroughly, and put them in a stewpan with equal parts of milk and water, and boil them very gently until tender. Be careful to remove the scum as it lises. Serve them on a hot napkin, with egg sauce. Time to boil, three-quarters of an hour. Probable cost, 6d. per pound. 0>.e pound will be enough for four persons. Cod Sound, Broiled. — Prepare the sounds as in the preceding recipe. Scrape COD ( H8) COD them clean, and simmer for half an hour ; rub them with butter, and dredge with flour. Reason with salt and white pepper, and put them on the gridiron over a clear fire to broil, ilake half a pint of good melted butter, and mix with it a tea-spoonful of mustard, a dessert-spoonful of soy, and a drachm of cayenne pepper. Heat it, and pour it over the broiled sounds. Time, about forty minutes. Probable cost, 6d. per pound. Sufficient, a quarter of a poimd for each person. Cod Sound, Fricasseed. — Soak, scrape, and boil as many cod sounds as may bo required. Drain them, and put them into a stewpan with sufiicient white stock to cover them ; season the sauce with salt, pepper, and powdered mace, thicken it with a lump of butter rolled in flour, and, just before serving it, squeeze in the juice of a lemon. Serve with toasted sippets. Time to boil, half an hour. Sufiicient, a quarter of a pound for each person. Probable cost, Gd. per pound. Cod Sound Pie. — Take equal weights of boiled cod sounds, hard-boiled eggs, and boiled cod. Place these ingredients in layers in a deep pie-dish, season them with pepper, salt, and powdered mace, and pour some good oyster sauce over all. Cover with a good crust, and bake the pie in a moderate oven. It may be used either hot or cold. Probable cost of sounds, 6d. per pound. Time, three-quarters of an hour for a moderate-sized pie.