The encyclopædia of practical cookery

Crimped Cod. — Cut a crimped Cod (which should be quite fresh) into rather thick slices, and lay these for about three hours in salted water with a little vinegar. Three-parts fill a fish-kettle with water, put in a large handful of salt, and let it boil quickly ; then put in the Cod, keep it boiling for ten minutes, and it will be done. Take out the slices of fish with care, lay them upon a dish, garnish with sprigs of parsley, sliced lemon, and horseradish scraped into curls, and serve with shrimp and oyster sauces in sauceboats. Crimped Cod with Oyster Sauce. — Take as many slices of crimped Cod as may be required, put them into boiling water with a handful of salt, and simmer for a quarter of an hour. When done, drain the fish, and put it on a dish with some pieces of the liver, which should be boiled apart, as the oil spoils the colour of the Cod, and very likely would injure For details respecting Culinary Processes, Utensils, Sauces, <&c., referred to, see under their special heads. Codfish — continued. the flavour as well. Send to table with oyster sauce in a boat. The whole fish or part of it can be served the same way. Curried Cod. —Take off the skin from lib. of Cod, remove the bones, and cut up the flesh into pieces about lin. square. Melt 2-oz. of butter in a saucepan, add a finely-chopped onion, and fry it ; then add 1 teaspoonful each of curry-powder and chutney, stir well for a few minutes, pour in I5 teacupfuls of white stock, season with \ teaspoonful of salt, and boil gently for twenty minutes, stirring frequently. Now put in the fish, cover over the pan, and toss it over the fire for ten minutes longer, or until the fish is cooked. Care must be taken not to break up the pieces in cooking. Take out the pieces of fish, and put them on a dish; add 1 tablespoonful of cream and 1 teaspoonful of lemon-juice to the liquor, pour it over, and serve hot with boiled rice as an accompaniment. Fillets of Cod a la Hollandaise. — Take as many fillets of Cod as may be required, place them in a well-buttered saute-pan, add 1 gill of stock, season with pepper and salt, sprinkle a little finely-chopped parsley over (or lobster coral rubbed through a wire sieve may be sprinkled over half the fillets, the remainder of them being sprinkled with the parsley), and put in the oven with a buttered paper over them (or they can be cooked upon the stove). When ready, dish them up upon a border of mashed potatoes, one green-coloured fillet and one red, in the form of a circle, so that they overlap each other, pour | pint of Dutch sauce over them, and serve. Fried Cod. — Take any piece of a Cod, cut it into slices not thicker than |-in., dust over these a little salt and pepper, and let them remain for two or three hours. Wipe the slices dry with a cloth, dip them first into yolk of egg and then into finely-sifted breadcrumbs mixed with an equal quantity of flour, and well seasoned with salt and pepper, put them into a frying-pan with plenty of boiling fat, and fry them quickly. The tail piece of the Cod is the best for frying, and after the skin and bones are removed cut it into slices and press them flat with a cutlet-bat. Caper or piquant sauce is usually served with this.