European and American cuisine

Codfibsh^ Boiled. — Place a fish kettle with 3 quarts water over the fire, add ½ cup of white vinegar, 3 tablespooniuls salt ; as soon as it begins to boil, add ⅛ carrot and 1 onion cut into slices, a bouquet, and 8 whole peppers ; boil 10 minutes. Procure a l-pound piece of fresh codfish, wash and place it in the kettle ; when boiling again, draw the kettle to side of stove and let simmer 30 minutes, or until done. When ready to serve, slide the fish on to a warm dish, and serve with egg, mustard, or shrimp sauce and boiled potatoes ; garnish with parsley. Codfish, Baked. — Procure a small-sized fresh codfish; clean, wash, and season it with salt and pepper ; place in a covered dish or kettle, add 2 sliced onions, ⅛ bunch parsley, the juice of 1 lemon, 2 sprigs of thyme, and 1 clove of garlic ; cover and let it lay 2 hours. In the meantime melt 2 ounces of butter in a saucepan, add 1 fine-chopped onion ; cook 5 minutes ; then add 2 ounces of bread, previously soaked and pressed out in cold water, stir until the bread has formed into a smooth paste ; remove from fire, and when cold mix with 1 pound fine-chopped fresh codfish ; add 1 teaspoonful seasoning salt, 1 even teaspoonful thyme, and 1 egg, and mix all together; 1 hour before serving wipe the fish dry, fill with the forcemeat, and sew up. Lay 4 thin slices of larding pork in the bottom of a baking pan, the fish over it, 3 thin slices of larding pork on top, and pour a little melted butter over ; place the fish in a hot oven, and bake till done, basting it occasionally with its own gravy (if it should get too brown, cover with a buttered paper). When done, remove the fish carefully to a warm dish, and serve with mustard or Hollandaise sauce. Codfish, Fried. — Cut 3½ pounds fresh codfish into slices, remove the skin and center bone, cut each slice in two ; sprinkle 1½ even tablespoonful seasoning salt over the slices, equally distributed on both sides, and dust them lightly with flour. Place 6 soda crackers on a pastry board, roll fine with a rolling pin, sift the crumbs through a sieve, roll those which stay back in the sieve 172 SEA POOD, BTa again. Beat 1 egg in a soupplate until light ; take each piece of fish separately up on a fork and dip into the beaten egg, then roll in the cracker crumbs. Lay the slices thus prepared on a clean board or dish ; place a frying pan with 6 ounces fine-cut larding pork over the fire, and fry till it begins to turn a light-brown color ; pour part of the pork in a small saucepan, then place as many of the fish pieces in the pan as will conveniently go in, and fry to a delicate brown on both sides (care must be taken not to have the fire too strong ; the pork in saucepan should be added as required during the frying). Serve the fish on a warm dish, with either mustard or Tartar sauce, or butter. Baked or boiled potatoes are generally served with this.