The encyclopædia of practical cookery

(2) Put loz. each of butter and flour into a saucepan, stir over the fire until well mixed, add 1 teacupful of milk, and boil for a few minutes ; add a little cayenne, nutmeg, and pepper, and J teaspoonful of salt, and boil up again ; lastly adding the yolks of two eggs, one at a time, stirring vigorously as each one is added. Have ready lib. of Cod’s-flesh picked in flakes, put this into the pan, and toss frequently until it is quite hot. Turn the whole out in a heap on a hot dish, sprinkle over about 3oz. of fried breadcrumbs, and serve. Cod Balls. — Remove the bone from a piece of fish, make the weight up to 6oz., soak it a little while in cold water, put it into a saucepan with water, and boil for half-an-hour. Look it well over when boiled in case of any small pieces of bone being left, and then pound it to a pulp. Boil lib. of potatoes, and when quite done and soft strain and mash them up with the fish, adding 1 table-spoonful of butter (melted) and one egg. Take out some of the fish, &c., make it into balls or flat pieces (having the hands well floured), throw these into a frying-pan with plenty of boiling fat, and fry till of a light brown colour. Cod Broiled as in Turkey. — Rub some slices of Cod over with salt and flour ; then grease a gridiron with olive oil, place the fish upon it, and set it over a moderate charcoal fire, turning it constantly till browned on both sides. Put a layer of finely-chopped onions and parsley at the bottom of a hot dish, and when the slices of fish are cooked lay them upon it. Garnish with cut lemons, and serve while very hot. Cod Cake. — Remove the skin and bone from a piece of fish weighing about lib., being careful not to break it up into too small pieces. Put 2oz. of butter in a stewpan ; when it is melted put in 1 teaspoonful of flour, set the pan on the fire, and stir it frequently for about three minutes ; then add a teacupful of milk, and salt, pepper, and nutmeg to taste, and keep the pan on the fire until it boils, then putting in the fish, stirring constantly. Cut two hard-boiled eggs into eight pieces each, put them in the sauce with lib. of finelymashed potatoes, stir them all together, pile up on a dish, and put into the oven for a few minutes to brown ; or use a salamander. Garnish the dish with slices of hardboiled eggs. Cod Chowder. — Bone and clean a small fresh Cod, and cut it into thin slices. Put a layer of thin slices of fat pork at the bottom of a stewpan, then a layer of sliced onions with a mixture of sweet herbs, and then some of the slices of Cod, which cover with a layer of biscuits. Nearly fill the stewpan with alternate layers, season with salt and pepper, and pour in about lqt. of water ; then put on the lid, solder round the edges with water-paste to keep it air-tight, put hot ashes on the top, renewing them occasionally, and stand the pan over a slow fire. In about four hours the chowder will be cooked. Skim it well, turn it on to a hot dish, and serve. Cod Omelet. - Break into small pieces the thickest parts of a cooked Cod, and season with a little grated nutmeg and Codfish — continued. pounded mace ; beat up six eggs and mix with this, forming it into paste, which fry as an omelet, and serve as hot as possible.