Cookery for every household

Soak the cod a few minutes, or longer if it is salt, in hot water, then dry it, remove any skin and cut it in pieces. Trim the bacon and cut it in convenient-sized pieces. Then fry it and keep it warm over hot water. Now fry the pieces of cod in the bacon fat, adding a little butter if necessary. Cook it well on both sides and then dish it neatly with the pieces of bacon round. Notes. — This makes a very nice combination. Smoked haddock or ling may be prepared in the same way. 1670. Smoked Cod with Tomatoes 1 lb. smoked cod. 2 tomatoes. 1 dessert-sp. parsley. 1 oz. butter. Pepper. 1 cupful boiled rice. Wipe the fish and put it in a deep baking dish with boiling water to nearly cover it, and cook it in the oven, or on the top of the stove, from 10 to 12 minutes. Then remove any bones and break the flesh in flakes or small pieces. Peel and slice the tomatoes and have the parsley finely chopped. Have ready also one cupful of rice boiled as for curry. Now melt the butter in a saucepan, put in the tomatoes and cook them a minute or two. Then add the fish, parsley, and seasoning, and mix lightly until all is thoroughly hot. Arrange the rice in a border on a hot dish and put the fish, &c., in the centre. Serve very hot. 1671. Curry Toast 1 tea-sp. chopped parsley. Coralline pepper. Hot buttered toast. 1 cupful cold curry. 2 eggs. Seasoning. Take the remains of any cold curried meat, lift out the meat from the sauce and chop it finely. 2 B Put this into a small saucepan with the yolks of the eggs and the sauce belonging to the dish. Add more seasoning if necessary, and stir over the fire until thoroughly hot, but not boiling. Place some hot buttered toast, cut in fingers, on a hot dish and arrange the curry mixture neatly on the top. Whip up the whites of the eggs to a stiff froth, add to them the chopped parsley and a little coralline pepper and spread them on the top of the curry. Put the dish in the oven to become thoroughly hot and to brown the egg, then serve at once. Note. — A curry of fish or vegetables may be used up in the same way. 1672. Fish Knots 1 filleted sole or plaice I A little flour. Seasoning, (medium). I Egg and bread-crumbs. Cut the fillets of fish in two lengthwise. Wipe the pieces with a clean dry cloth, season them with white pepper, salt, and a few drops of lemon juice, and then coat them lightly with flour. Twist the pieces round and knot the ends. Then egg and bread-crumb them, and fry them in boiling fat to a pretty brown colour. Drain well and serve garnished with parsley and cut lemon. 1673. Fish Sausages 6 oz. cooked fish. 2 table-sps. breadcrumbs. 1 yolk of egg. | tea-sp. powdered herbs. Salt. Pepper. Egg and bread-crumbs. Smoked fish, or herring or mackerel are the best to use for these. Chop the fish finely, removing all skin and bone, add to it the bread-crumbs, mixed herbs very finely powdered or chopped, the yolk of egg, and seasoning of pepper and salt. Mix all together, and shape into small sausage-shaped pieces, using a little flour. Then egg and breadcrumb them and re-shape if necessary. Ery the little sausages in boiling fat to a golden brown colour, drain, and serve very hot, garnished with parsley. 1674. Fish Toast J lb. cooked fish. White pepper and salt. J oz. butter. 2 slices of hot buttered toast.