European and American cuisine

At the same time clean 2 large carrots and 4 large potatoes, cut them with a vegetable cutter into small round balls ; place the carrot balls in a saucepan over the fire; add 1 teaspoonful sugar, cover with boiling water, and cook till tender ; then drain, add a small piece of butter, and toss them for 2 minutes over the fire. Boil the potato balls in 1 pint water and 1 teaspoonful salt ; when done, drain off the water and set in a warm place. Rub the yolks of 3 hard-boiled eggs fine, add 1 teaspoonful butter, a sprinkle of salt and nutmeg, also 1 raw yolk, and a little flour ; form this into 12 small balls like marbles, roll in flour, and boil 5 minutes in salted water ; remove the egg balls with a skimmer. Arrange the codfish on a warm dish, lay the egg balls, the potato balls, and the carrot balls in clusters around the dish, chop the whites of the eggs fine, and sprinkle them with 1 tablespoonful fine-chopped parsley over the dish, then serve. Codfish à l'Américaine.— Soak ly, pound salt codfish over night in cold water, changing the water several times ; then pick into small pieces, place in a saucepan over the fire, cover with cold water, let heat gradually ; when nearly boiling drain off the water; return the codfish to the fire, with fresh cold water, again let heat gradually till just about to boil, then drain the fish in a sieve. Melt 188 SEA POOD, BTa grated nutmeg, and 1 teaspoonful fine-chopped parsley ; spread this over the fish and serve. Another way is to cut the smoked salmon into slices 74 inch thick, lay on a broiler over a clear fire, broil 5 minutes on the flesh side and 1 minute on the skin side ; then arrange on a warm dish, with little pieces of butter sprinkled over them. Salmon^ Preseryed. — Glean, wash, and cut the fish into pieces, sprinkle with salt, lay in a roasting pan with some butter, and roast until done, basting with butter. Then lay the pieces of fish in a stone jar, and place a board and a stone on top until cold; remove board and stone, and pour clarified butter over. Or bake the fish in olive oil, pack in a stone jar or glass jars, and pour fine olive oil over. Tie up and set in a cool place. Salmon^ Smoked. — Having cleaned the fish, split it through the back, remove the entrails and head, wash well and dry with a soft cloth. Rub the fish well with saltpeter and pepper until it begins to foam ; then rub over with salt, being careful not to take too much salt. For a fish of 6 pounds, take 2 tablespoonf uls salt, Yt teaspoonful pepper, and V4 teaspoonful saltpeter. then lay the 2 halves together again, and let the fish lie 3 days. During that time baste several times with the pickle, which will be under it ; then take out, put a tape through the place where the head was, and hang in the smoke ; let it remain from 3 to 4 days. It must be smoked well, but not dry.