The encyclopædia of practical cookery

(3) Take a small Cod, or the middle part of a large one, and let it lay in cold water with a teacupful of salt for half-an-hour ; then take it out, wipe dry, and stuff with forcemeat made as follows : Take 2 table-spoonfuls of boiled salted pork chopped fine, 1 table-spoonful of a mixture of chopped thyme, parsley, sweet marjoram, with just a very little chopped onion, and a teacupful of breadcrumbs ; stir all this well together, and with a beaten egg mix it to forcemeat. When the Cod is stuffed, put it in a baking-dish, pour over it J teacupful of melted butter seasoned with 1 teaspoonful of Harvey’s sauce, 1 table-spoonful of chopped parsley, pepper and salt to taste, and the strained juice of half a lemon, and bake in a moderate oven for an hour, or longer if necessary ; baste it frequently to prevent its browning too quickly. Should the sauce thicken too much in the course of the baking, add a little butter and hot water to it. When the Cod is done, put it on a hot dish, pour the sauce over it, and serve. A few capers may be added to the sauce when dishing. Baked Cod’s Head. -Take the head of a large Cod, trim and wash it well, fill the gills with veal stuffing, put the head into a deep baking-dish, season with pepper and salt and a little chopped parsley, moisten with pint of sherry and a little ketchup, put a well-buttered paper over it, and set in the oven to bake. The fish must be well basted with the liquor while it is baking, and i pint of stock may be added to keep it moist. When the head is nearly done, sprinkle it over with fine raspings of bread, and when it is quite done put it upon a For details respecting Culinary Processes, Utensils, Sauces, tkc., referred to, see under their special heads. Codfish— continued. dish. Add a gill of brown sauce to the liquor in the bakingdish, strain the whole into a stewpan, put in a little essence of anchovy, 2oz. of butter, and a squeeze or so of lemon-juice : boil the sauce for three or four minutes, pour it round the Cod’s head, and serve. Baked Cod’s Head and Shoulders. — Take a good-sized piedish (one that the fish may be sent to table in) and put in the fish, the forepart being stuffed with some veal stuffing. Lay the fish belly downwards in the dish, pour over it a thin mixture of flour-and-water until the dish is three-parts full, sprinkle over a little pepper, and add twelve oysters with their liquor and two or three anchovies filleted and cut into small lengths. Place small lumps of butter along the back of the Cod, put the dish in the oven, and as the butter begins to melt baste the fish, and continue to do so until done. A piece of oiled paper may be placed over the back to prevent the skin from browning. When done, take out the dish, with a spoon remove as much of the liquor as possible, put it into a saucepan on the fire, and reduce by boiling (either straining or thickening as required), add a little lemon-juice (or other flavouring), pour it hot over the fish, and serve. Forcemeat balls may be used instead of the veal stuffing' ; they are served placed round the dish. Boiled Cod. — (1) Prepare a good-sized fish (see Fig. 494), tie it round several times with string or tape, put it into a fishkettle with some well-salted cold water, and place the kettle on the fire, letting it boil very gently, and frequently skimming.