Practical household cookery

Prepare the fillets of turbot as in No. 399, boil them with the same quantity of butter and fish broth for twenty minutes with the pan covered ; then add half a pint of Italian sauce; let. the contents simmer for four or five minutes longer ; dish up the fillets in the same manner as the Indienne, and pass the sauce through a tammy into the pan to be made hot again ; add an ounce of anchovy butter, together with a dessert-spoonful of chopped capers. Mix these well together, pour over the fillets, and serve. 401. TURBOT CREAM AU GRATIN. Take the remnants of a cooked turbot ; bone, and trim properly ; cut or separate this in small flakes or fillets and put them into a stewpan with enough B^hamel sauce (No. 155) to moisten the bottom of the pan; season this with salt, pepper, grated nutmeg, and the juice of a lemon ; set the stewpan on the fire to warm the contents; after which, pile them up nicely on a gratiu-dish, shake some grated cheese on the surface, pour a gill of cream over this, and set the dish in a moderately heated oven for eight or ten minutes in order to gratinate the top ; then form a border around the fish, on the edge of the dish, with a puree of potatoes, hold a red-hot salamander over the whole surface to give it a light-brown colour, and serve. 402. TURBOT CROQUETS, &e. Turbot can also be served in croquets, coquilles, mayonnaise, &C. &c. (see each heading). 403. BRILL. This fish, bearing in shape and taste a great resemblance to turbot, is prepared in the same way and served with the same sauces, but requires scraping before cooking, in order to free it from scales. 404. JOHN DORT. This fish, although a favourite with a great many, is but seldom sent to the table, otherwise than as a plain boiled fish, with either Lobster, Shrimp, Hollandaise, or Italienne sauce. Bemarks on Cod- Fish. The common cod is a fish almost universally known in cold and temperate climates. It is found in almost every sea but the Mediterranean, and as a proof of the commercial importance and value of cod, the right of its fisheries has even been, from time to time, the cause of ill-feeling between the fishermen of friendly nations. Cod-liver-oil is a great source of income to the fishermen of the North, as well as a boon and relief to weak and consumptive persons. 405. COD WITH OYSTER SAUCE. Crimp a piece of cod ; place it on the drainer in a fishkettle with a handful of salt ; pour over it sufficient boiling water to cover it entirely. Boil it, and let it simmer for a quarter of an hour, then drain and place it on a napkin on a dish, and serve with Oyster sauce (No. 186) in a sauceboat apart. Cod boiled as above can also be served with Egg, Hoilandaise, Melted Butter, or Tomato sauce. 406. COD STUFFED AND BAKED. Clean, trim, and stuff the inside of a cod with some wellseasoned veal stuffing, which secure by sewing up ; make several deep incisions on either side of the fish, and place it in a deep baking-dish, previously spread with plenty of butter ; season with salt, pepper, two shalots, a few mushrooms and some parsley chopped fine ; moisten with half a bottle of white wine and a gill of broth. Set the fish in the oven to bake, and every ten minutes, or oftener, baste with its liquor. When the fish is nearly done sprinkle it over with some fine raspings, and put again in the oven for ten minutes. When the cod is baked draw the string out without tearing the flesh of the fish; put this on a hot dish with a little broth to detach the glaze from the bottom of and around the pan, pass the lot through a tammy sieve into a small stewpan, add a little brown sauce ; reduce the whole to a proper consistency ; add half an ounce of anchovy butter, a little cayenne, and the juice of a lemon ; stir this well together on the fire, pour it over and round the cod i