be known by the fish rising to the surface ; or pass a larding needle L ITO SEA FOOD, Era FBBSH CODFISH. Fillets of Codflsh an Gratin,— Bemove the skin and bone from 3 thin slioes of fresh Qodfi«}), out eaob slice into 2 pieces ; sea- son with 1 even tablespoonful ^alt, Vt teaspoonful pepper, and sprinkle oyer the jaice of 1 len^on ; lay the fillets in a thickly but- tered pan, add Vt onpf al white wine, and oover with battered paper ; 20 minutes before serving place in a hot oven to bake, basting fre- quently. At the same time melt 1 tablespoonful butter in a sauce- pan, add 1 heaping tablespoonful flour, stir for a few minutes ; then add 1 cupful white broth, Vt cup mushroom liquor, Vs teaspoonful salt and pepper, cook 5 minutes ; mix the yolks of 2 eggs with 3 tablespoonfuls cream, add it slowly to the saupe ; remove from fire, and add 1 tablespoonful lemon juice ; set saucepan in a cool place. As soon as the fish is done cover each fillet with the sauce, sprinkle over 3 tablespoonfuls grated cheese, and 3 tablespoonfuls grated bread crumbs ; return the pan for a few minutes to the hot oven, to bake light brown. Arrange the fish nicely on a warm dish, garnish with fried tomatoes, or serve with tomato sauce. CODFISH. In season the year round. Codfish jboilod Whole.— Place a saucepan with 1 gallon water over the fire ; as soon as it boils, add 4 tablespoonfuls salt, 3 fine-cut onions, 1 carrot, a bunch of parsley tied together with 2 sprigs of thyme, 2 bay leaves, and 3 cloves ; add 12 whole peppers and Vt pii^t white vinegar, boil 30 minutes ; then strain the stock through a napkin, and set aside. Clean and wash a 6-pound cod- fish, place it on a drainer in a fish kettle, pour over the cold stock, set it over a quick fire ; as soon as it commences to boil draw the kettle to side of stove and let simmer till the fish is done. When ready to serve lift the fish out of kettle and slide it on to a warm dish ; serve with boiled potatoes and sauce Hollandaise or oyster sauce ; garnish with parsley. CODFISH, 171 Codfish, Boiled. — Place a fish kettle with 3 qaarts water over the fire, add Vt cup of white vinegar, 3 tablespoonf uls salt ; as soon as it begins to boil, add Vs carrot and 1 onion cut into slices, a bou- quet, and 8 whole peppers ; boil 10 minutes. Procure a 4-pound piece of fresh codfish✪ Codfish Boiled, wash and place it in the kettle ; when boil- ing 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.

AI-modernized reading of the original text

be known by the fish rising to the surface ; or pass a larding needle FRESH CODFISH. Fillets of Codfish au Gratin,— Remove the skin and bone from 3 thin slices of fresh Codfish, cut each slice into 2 pieces ; season with 1 even tablespoonful ^alt, Vt teaspoonful pepper, and sprinkle oyer the jaice of 1 lemon ; lay the fillets in a thickly buttered pan, add Vt onpf al white wine, and cover with battered paper ; 20 minutes before serving place in a hot oven to bake, basting frequently. At the same time melt 1 tablespoonful butter in a saucepan, add 1 heaping tablespoonful flour, stir for a few minutes ; then add 1 cupful white broth, Vt cup mushroom liquor, Vs teaspoonful salt and pepper, cook 5 minutes ; mix the yolks of 2 eggs with 3 tablespoonfuls cream, add it slowly to the sauce ; remove from fire, and add 1 tablespoonful lemon juice ; set saucepan in a cool place. As soon as the fish is done cover each fillet with the sauce, sprinkle over 3 tablespoonfuls grated cheese, and 3 tablespoonfuls grated bread crumbs ; return the pan for a few minutes to the hot oven, to bake light brown. Arrange the fish nicely on a warm dish, garnish with fried tomatoes, or serve with tomato sauce. In season the year round. Codfish Boiled Whole.— Place a saucepan with 1 gallon water over the fire ; as soon as it boils, add 4 tablespoonfuls salt, 3 fine-cut onions, 1 carrot, a bunch of parsley tied together with 2 sprigs of thyme, 2 bay leaves, and 3 cloves ; add 12 whole peppers and Vt pint white vinegar, boil 30 minutes ; then strain the stock through a napkin, and set aside. Clean and wash a 6-pound codfish, place it on a drainer in a fish kettle, pour over the cold stock, set it over a quick fire ; as soon as it commences to boil draw the kettle to side of stove and let simmer till the fish is done. When ready to serve lift the fish out of kettle and slide it on to a warm dish ; serve with boiled potatoes and sauce Hollandaise or oyster sauce ; garnish with parsley. Codfish, Boiled. — Place a fish kettle with 3 quarts water over the fire, add Vt cup of white vinegar, 3 tablespoonfuls salt ; as soon as it begins to boil, add Vs carrot and 1 onion cut into slices, a bouquet, and 8 whole peppers ; boil 10 minutes. Procure a 4-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.

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Codfish BoiledFillets of Codfish au GratinCodfish Boiled Whole

European and American cuisine