_ nutmeg, I dessertspoonful of tomato or Mogul sauce or vinegar. Boil one or more cod’s roes, according to size, till quite set and nearly done. Take them out of the water, and when cold cut them into slices three-quarters of an inch thick. Now put into a small stewpan one and a half oz. of butter ; when made liquid over the fire, take it off and stir into it the yolks of two eggs, a small teaspoonful of salt, a pinch of cayenne pepper, a grate of nutmeg,✪ Coci’s Roes and a dessertspoonful of tomato or Mogul sauce, or the vinegar from any good pickle. Mix all well to- gether, and stir it over the fire for two or three minutes to thicken. Dip the slices of cod’s roe in this sauce to take up as. & + \ : ee OP eae a MS STG Sd 2 oe aCe g ie md Pines we y aut i . 28 THE Dominion Cook Book. much as they will, lay them in a dish, pour over them any of the sauce that may be left, put the dish into the oven for ten minutes, and send to table very hot.. 44. Crimped Cod and Oyster Sauce—Ingredients—Cod and salt water. : Cut into two-inch slices the best part of a fresh cod, boil them twenty or twenty-five minutes in boiling salted water ; serve on a napkin with the sauce in a tureen. 45. Cod Steaks (with Mock Oyster Sauce)—Ingredients— I tail of cod✪ Crimped Cod and Oyster Sauce or head and shoulders, salt, and bread crumbs. The most economical way of having cod steaks is te order either the tail of a good-sized cod or a cod’s head and shoulders, so cut that there is sufficient to take off some steaks, and what remains comes in for luncheon or the children’s dinner the following day. Sprinkle the cod with salt, and fry, either with - | or without bread crumbs, a golden brown. 46. Codfish Balis—lIngredients—Equal quantities of potatoes and 3 boiled codfish, I oz. of butter, I egg✪ Codfish Balls. Take equal quantities of mashed potatoes and boiled codfish minced fine ; to each half pound allow one ounce of butter anda well beaten egg; mix thoroughly. Press into balls between two spoons ; drop into hot lard, and fry till brown. 47. Salt Salmon (to Souse)—Ingredients—1 salt salmon, cayenne, whole allspice, a little mace, cold vinegar✪ Salt Salmon (to Souse). Take a salt salmon, wash and cover it with plenty of clean water. Let it soak twenty-four hours, but be careful to change the water several times. Then scale it, cut it into four parts, wash, clean, and put on to boil. When half done change the water ; and when tender, drain it, put it in a stone pan, sprin- kle some cayenne, whole allspice, a few cloves, and a little mace over each piece ; cover with cold vinegar. This makes a nice relish for tea. 48. Salmon (to Broil)—Ingredients—Salmon, pepper, salt✪ Salmon (to Broil). Cut slices an inch thick, and season with pepper and salt ; lay each slice in half a sheet of white paper well buttered, twist the ends of the paper, and broil the slices over a slow fire six or eight minutes. Serve in the paper with anchovy sauce. 49. Saimon (to Pot)—Ingredients—Salmon, a little mace, 6 cloves, 6 whole peppers, butter✪ Salmon (to Pot). Take a large piece, scale and wipe, but do not wash it ; salt e* aes 3 #S cay: x yr ‘Fisu. BS 29 very well, let it lic til the salt is melted and drained from it, then season with beaten mace, cloves, and whole pepper ; lay in a few bay leaves, put it close into a pan, cover it over with ~ butter, and bake it; when well done, drain it from the gravy, put it into the pots to keep, and when cold, cover it with clari- fied butter. In this manner you may do any firm fish. 50. Salmon (to Dry)—Ingredients—Salt, 3 or 4 oz. of saltpetre, 2 oz. of bay salt, 2 oz. of coarse sugar✪ Salmon (to Dry).

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_ nutmeg, I dessertspoonful of tomato or Mogul sauce or vinegar. Boil one or more cod’s roes, according to size, till quite set and nearly done. Take them out of the water, and when cold cut them into slices three-quarters of an inch thick. Now put into a small stewpan one and a half oz. of butter ; when made liquid over the fire, take it off and stir into it the yolks of two eggs, a small teaspoonful of salt, a pinch of cayenne pepper, a grate of nutmeg, and a dessertspoonful of tomato or Mogul sauce, or the vinegar from any good pickle. Mix all well to- gether, and stir it over the fire for two or three minutes to thicken. Dip the slices of cod’s roe in this sauce to take up as. & + \ : ee OP eae a MS STG Sd 2 oe aCe g ie md Pines we y aut i . 28 THE Dominion Cook Book. much as they will, lay them in a dish, pour over them any of the sauce that may be left, put the dish into the oven for ten minutes, and send to table very hot.. 44. Crimped Cod and Oyster Sauce—Ingredients—Cod and salt water. : Cut into two-inch slices the best part of a fresh cod, boil them twenty or twenty-five minutes in boiling salted water ; serve on a napkin with the sauce in a tureen. 45. Cod Steaks (with Mock Oyster Sauce)—Ingredients— I tail of cod or head and shoulders, salt, and bread crumbs. The most economical way of having cod steaks is te order either the tail of a good-sized cod or a cod’s head and shoulders, so cut that there is sufficient to take off some steaks, and what remains comes in for luncheon or the children’s dinner the following day. Sprinkle the cod with salt, and fry, either with - | or without bread crumbs, a golden brown. 46. Codfish Balis—lIngredients—Equal quantities of potatoes and 3 boiled codfish, I oz. of butter, I egg. Take equal quantities of mashed potatoes and boiled codfish minced fine ; to each half pound allow one ounce of butter anda well beaten egg; mix thoroughly. Press into balls between two spoons ; drop into hot lard, and fry till brown. 47. Salt Salmon (to Souse)—Ingredients—1 salt salmon, cayenne, whole allspice, a little mace, cold vinegar. Take a salt salmon, wash and cover it with plenty of clean water. Let it soak twenty-four hours, but be careful to change the water several times. Then scale it, cut it into four parts, wash, clean, and put on to boil. When half done change the water ; and when tender, drain it, put it in a stone pan, sprin- kle some cayenne, whole allspice, a few cloves, and a little mace over each piece ; cover with cold vinegar. This makes a nice relish for tea. 48. Salmon (to Broil)—Ingredients—Salmon, pepper, salt. Cut slices an inch thick, and season with pepper and salt ; lay each slice in half a sheet of white paper well buttered, twist the ends of the paper, and broil the slices over a slow fire six or eight minutes. Serve in the paper with anchovy sauce. 49. Saimon (to Pot)—Ingredients—Salmon, a little mace, 6 cloves, 6 whole peppers, butter. Take a large piece, scale and wipe, but do not wash it ; salt e* aes 3 #S cay: x yr ‘Fisu. BS 29 very well, let it lic til the salt is melted and drained from it, then season with beaten mace, cloves, and whole pepper ; lay in a few bay leaves, put it close into a pan, cover it over with ~ butter, and bake it; when well done, drain it from the gravy, put it into the pots to keep, and when cold, cover it with clari- fied butter. In this manner you may do any firm fish. 50. Salmon (to Dry)—Ingredients—Salt, 3 or 4 oz. of saltpetre, 2 oz. of bay salt, 2 oz. of coarse sugar.

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