The thorough good cook

Boil two nice, well-cut slices of cod ; dish them without a napkin, and have ready the following sauce : — Put nearly a quart of Bechamel in a stew-pan, with a quarter of a pint of white stock ; stir it over the fire, to reduce, ten minutes ; then add two teaspoonfuls of essence of anchovies, a little cayenne pepper, and sugar; finish with a gill ot whipped cream, and pour over the fish. 46. Salt Cod a la Maitre d'Hotel. The black-skinned ones are generally reckoned the best. Be particular to have the salt well soaked out, put the fish into cold water, and place on the fire. Let it be cooked in a large vessel, that it may have plenty of room. The moment it is beginning to boil, take it off the fire, and keep it in the water well covered ; it will then be tender, but if it should boil, it will be tough and thready. Make a Maitre d'Hutel, with half a pound of butter, a spoonful of flour, four or five sjDoonfuls of water, and a little salt. When the sauce begins to thicken, work it well, that it may be more mellow. Have some parsley chopped very fine, mix a pinch of it with a little glaze, and the juice of a lemon ; then taste the sauce. If it be too brown in colour, a little thick cream will make it both whiter and more mellow. Take away the skin and bones of the fish, and put them into the sauce, shaking it gently for fear of breaking them. Send it up either in a vol-au-rent or in a deep dish with crusts of puif paste. 47. Salt Cod a la Froven9ale. After having drawn out the salt by soaking, and done the fish as above, pound two or three heads of garlic, which throw into a stew-pan with two spoonfuls of oil, a quarter of a pound of butter, a little salt, and some coarse pepper. Continue shaking the stew-pan with its contents. Put in the salt fish quite hot, and keep shaking till the whole is well mixed together. If you should find that it is not mellow enough, add a little oil, and, if you like, a spoonful or so of smooth white sauce. Such entrees as this require to be highly seasoned, and will induce the guests to send the bottle round freely. 48. Salt Cod a la Bonne Femnie. This is nearly the same thing as the foregoing, only boil some potatoes, and let them stand until they are cold ; turn them into corks, and then cut them into round slices much about the size of a half-crown piece, which put with the sauce and salt fish. Taste, and season well. 49. Salt Cod with Farsuips. '■ - - Let your fish remain in water all night to soak, and if you put- a glass of vinegar to it, this will draw out the salt and make it eat fresh. Boil it the next day, and when 'it is done, break it into -flakes an the dish. Pour over it parsnips boiled and beaten fine with butter and cream. Egg sauce, however, is more generally used, and the parsnips are treated as an independent vegetable. 50. Scollops of Cod.