Cookery for every household

Note. — A small piece of cod may be served with the sauce poured over it, and in this case as much as possible of the skin should be removed after cooking. Decorate with some hard-boiled yolk of egg rubbed through a sieve, chopped parsley, picked shrimps, or lobster coral. Time to cook, 10 minutes to the lb. and 10 minutes over. Allow 6 to 8 oz. per person. 184. Fillets of Cod with Parmesan (Cabillaud au Parmesan) 1J lbs. cod. 1 oz. butter. 1 oz. flour. 1 pint fish stock. 2 oz. grated Parmesan. Cayenne pepper. Salt. 2 table-sps. cream. A squeeze of lemon juice. Remove all skin and bone from the fish, and wash the trimmings in cold water. Put these latter into a saucepan with equal parts of milk and water to cover them, a bay-leaf, a few parsley stalks, and a small onion. Allow this to simmer by the side of the fire from 20 to 30 minutes, then strain this stock, and use half a pint to make the sauce. Meanwhile cut Fillets of Cod with Parmesan the fish into neat pieces, and lay them on a greased tin, sprinkle with pepper, salt, and a squeeze of lemon juice. Cover with greased paper, and cook the fish in a moderate oven until quite tender. Make a sauce with the butter, flour, and fish stock, and cook it well. Add to it the cream and most of the cheese and season to taste. Arrange the pieces of fish neatly on a hot dish, pouring any liquid from the tin into the sauce. Coat the fish with the sauce, and sprinkle the remainder of the cheese over the top. Wipe the edges of the dish, and brown in the oven or in front of the fire before serving. Notes. — A few fried or baked slices of tomato may be used as a garnish. The fish may be basted with white wine if desired. Time to bake, 15 to 20 minutes. Sufficient for 3 or 4 persons. 185. Cod’s Head, Stuffed 1 cod’s head. Stuffing. 1 glass white wine or fish stock. 2 table-sps. butter or oil. 1 gill brown sauce. 1 tea-sp. anchovy essence. 1 tea-sp. lemon juice. 2 table-sps. browned bread-crumbs. Take a cod’s head with part of the shoulders and wash and clean it carefully, removing the eyes and gills and any black skin lining the inside. Prepare some fish stuffing according to Recipe 1266, put it into the head, and sew it up. Now place the head on a well-greased baking dish or tin, pour over it the wine or stock, and add the butter or oil. Bake in a good oven, basting frequently with the liquid. When nearly ready, sprinkle the head with browned bread-crumbs and return to the oven for a few minutes longer. Then lift the head on to a hot dish, remove the thread with which it was sewn, and keep it warm whilst finishing the sauce. Add the brown sauce, anchovy essence and lemon juice to the liquid in the tin, bring to the boil, skim if necessary, and then strain round the head. Serve garnished with parsley. Time to cook, about f hour. Sufficient for 2 or 3 persons. 186. Cod Steaks, To Fry (Tranches de Cabillaud Frites) Slices of cod. I Seasoning. A little flour. | Egg and bread-crumbs.