Cookery for every household

Take as many slices of cod as required. These are best cut from the tail end of the fish, and should be about f in. in thickness. If cut from the open end of the fish where there is a flap, fold over the ends and fix them with a tiny wooden skewer or piece of match. Wash the fish lightly, scraping the skin with a knife, then dry with a cloth, and rub over with a half lemon. Mix a little flour, pepper, and salt on a plate, dip the pieces of fish into this, coating them lightly on both sides. This dries the fish thoroughly and makes it fry better. Then egg and bread-crumb the slices (see p. 249) and fry them in a saute or frying pan with a small quantity of fat. See Dry Frying, p. 80. When thoroughly cooked and nicely browned on both sides, drain them well on paper, remove the skewers if any have been used, and serve on a hot dish with a dish paper under them. Garnish with parsley or watercress and quarters of cut lemon. Tomato, shrimp, anchovy or any other suitable sauce may be served separately, also baked or boiled potatoes. Notes. — A little melted butter may be mixed with the egg if the fish is considered too dry. Cod steaks can be prepared in a simpler way by dipping them in milk after flouring them and then in flour again, instead of egging and bread-crumbing. Time to cook, 10 to 12 minutes. Allow 6 to 8 oz. per person. 187, Cod Steak & la Flamande (Tranche de Cabillaud & la Flamande) 1 slice of cod. 1 table-sp. chopped onion. 1 table-sp. lemon juice. 1 yolk of egg. 1 oz. butter. Salt, pepper. 1 gill brown sauce. Choose a nice thick slice of cod and wash and dry it carefully. Well grease a baking tin with a little butter, and sprinkle the chopped onion over the bottom. Lay the fish on the top. Beat up the yolk of egg with the lemon juice and a little pepper and salt. Pour this on the top of the fish and lay on the remainder of the butter in small pieces. Bake in a good oven until the fish is cooked and nicely browned on the top. When ready, lift the fish on to a hot dish, pour the brown sauce into the baking tin, bring it to the boil and pour it round. Garnish with parsley and cut lemon. Note. — Other kinds of fish such as halibut, hake, ling, &c., may be prepared in the same way. Time to bake, 20 to 30 minutes. Sufficient for 3 or 4 persons. 188. Cod Steaks with Tomato Sauce (Tranches de Cabillaud au Sauce Tomate) 3 slices of cod. | pt. tomato sauce. A little butter. 1 hard-boiled egg. Seasoning. Slices from the tail end of cod are best for this dish, and they should not be cut too thick. Wipe them with a damp cloth and season with pepper, salt, and a squeeze of lemon juice. Melt the butter in a baking tin, lay the fish on it, cover with greased paper, and bake in a moderate oven until cooked. When the fish is ready, lift it carefully with a fish slice on to a hot dish. Heat J pint well-made tomato sauce (Recipe 705) in a saucepan, add any liquid left on the baking tin to it, and strain over the fish, coating it well. Decorate with hardboiled egg, either cut in pieces, or the white chopped separately and the yolk rubbed through a sieve. Time to bake, 15 to 20 minutes. Sufficient for 4 or 5 persons. 189. Cod, Stuffed and Baked (Cabillaud Farci au Four) 14 to 2 lbs. cod. Stuffing. 2" oz. butter or drip- 1 table-sp. browned ping. bread-crumbs.