The encyclopædia of practical cookery

(2) Take half a salted Cod, cut it into large squares, put it into cold fresh water, and let it remain for three days, changing- the water every day. Scale it, put it into a stewpan with plenty of cold water, put the lid on the pan, and place it on the fire to boil ; as soon as it commences to bubble remove it to the side, and let it simmer for twelve or fifteen minutes longer. Take out the fish with a skimmer, put the pieces on a cloth, take out the large bones, put the fish on a dish, and baste it with clarified butter mixed with the juice of a lemon and a little parsley and grated nutmeg. Garnish the dish with potatoes, and send to table. (3) Prepare and boil a salted Cod as for Boiled Salted Cod No. 1. When done, take it out, drain, and serve with the following sauce : Take some onions, cut them into small dice, fry them in butter until they are a nice light brown, sprinkle over a little flour, and moisten them with a little cream or milk ; when they are done, add a good-sized piece of butter and seasoning-. Place tbe fish in the sauce, warm all up together, and serve. (4) Take a good-sized fish, remove all the salt from it by steeping in water, place it in a large fish-kettle, and put on the fire to boil ; when it commences to boil, remove to the side of the fire, and keep warm. Take two or three heads of garlic, pound well, and put them into a stewpan with 2 table-spoonfuls of oil, 4oz. of butter, and salt and pepper to taste. Place the pan on the fire, shaking it frequently ; then put in the fish while it is quite hot, and continue to shake until all are well mixed. A little lemon- juice added effects a great improvement ; and if the sauce is not mellow enough, put in a little more oil, with a table-spoonful of veloute sauce. Boiled Salted Cod a la Maitre d’Hotel. This is prepared the same as for Boiled Salted Cod with Egg Sauce, excepting that ilb. of melted maitre-d’liotel butter is used instead of the egg sauce. Boiled Salted Cod -with Brown Butter. — Prepare and cook the fish as for Boiled Salted Cod (No. 1). When it is done, put it on a dish, pour over 1 pint of brown butter, and garnish with fried parsley. Boiled Salted Cod with Egg Sauce. — (1) Chop as fine as possible lib. of freshly-salted Cod that has been soaked, boiled, and allowed to get cold. Mix 1 teaspoonful of cornflour with 1 teacupful of milk till smooth, and stir it over the fire till it thickens ; add to this £lb. of mashed potatoes rubbed through a sieve, 2oz. of butter, 1 dessert-spoonful of chopped parsley, two well-beaten eggs, and pepper to taste. Stir till very hot, and then serve. (2) Prepare the fish as for Boiled Salted Cod (No. 1). Boil two eggs for ten minutes, cut them up into large dice, and mix them into 1 pint of melted butter sauce. Take the fish out when done, place it on a dish, pour the sauce over, and serve. Boiled Salted Cod with Spinach. — Choose a good, white’ and thick, salted Cod, cut it in halves, and soak one half in cold water for two or three days, changing the water frequently ; then take it out, cut it into square pieces, and boil these in a stewpan on a good fire in plenty of water. When the liquid commences to boil, remove the pan to the side of