The encyclopædia of practical cookery

(4) Pick off the flakes, put them into a saucepan with the sauce (if any) that is left, and twelve or fourteen oysters with their liquor. If there is not sufficient to moisten the fish, add 1 or 2 table-spoonfuls of butter warmed to melting. Place the pan over a gentle fire, and when its contents are quite hot, put it on one side. Have ready some boiled and mashed potatoes, put them on a dish, leaving a hollow in the centre, place the fish in this, and sprinkle over it (not over the potatoes as well) breadcrumbs or biscuit-raspings. Brown the surface with a salamander or in the oven, and when a good colour serve it. Salted Cod a la Bonne Pemme. — Have ready about 21b. of soaked, cooked, and boned Cod, and prepare it the same as for Salted Cod cooked in Biscayan Style. Put it into a saucepan, moistening with J pint each of bechamel sauce and German sauce ; add three potatoes and three hard-boiled eggs (all cut into thin slices), and J pinch of pepper. If too thick, put in a little milk. Cook for about five minutes, then serve with 1 teaspoonful of chopped parsley. Salted Cod cooked in Biscayan Style.- Bone 21b. of Cod and soak it in cold water for a day, changing the water as often as possible ; then place it in a saucepan with a good supply of fresh water, and simmer over a slow fire till boiling. Take it out, drain well, return to the pan with fresh water, and let it come to the boil again ; then take it out and scale it. Fry together in a saucepan two chopped onions and one green pepper in 1 gill of oil for five minutes ; add one goodsized tomato cut in pieces, one clove of bruised garlic, and one chilli pepper (capsicum). Moisten the ingredients in the saucepan with 3 pints of broth, add a bouquet garni, 3 tablespoonfuls of tomato sauce, and 1 pint of peeled potatoes, and cook for forty-five minutes ; then add the Cod, and boil again for five minutes longer. Dress it on a hot dish, and serve with 1 teaspoonful of chopped parsley sprinkled over. Salted Cod served in Brown Butter. — The fish must be soaked in cold water for two days, and the water changed constantly ; then scrape off the scales, clean and wash thoroughly, lay it in a fish-kettle, and place over a slow fire until boiling. Move the kettle to the side of the fire, skim off any scum that may have risen to the top of the water, and let it boil gently for ten minutes. Put 4oz. of 1 Codfish continued. butter into a frying-pan, and place it over the fire ; when it is hot, put in a few sprigs of parsley, and fry until brown. Drain the fish, being careful not to break it, and lay on a hot dish ; pour the butter and parsley over, and serve while very hot. Salted Cod with Cheese. -Soak some Cod for two days in water, this being constantly changed ; then clean it, scrape off the scales, put it into a fish-kettle with a lump of salt and sufficient cold water to cover it, and boil gently for ten minutes. Drain the Cod, baste with warmed butter, roll in grated Parmesan cheese, giving it a good coating all over, lay on a baking-dish, strew a small quantity of finely-grated breadcrumbs over it, and put in a brisk oven until browned. When cooked, lay the Cod on a hot dish over which has been spread a folded napkin or an ornamental dish-paper, garnish with a few neat sprigs of parsley, and serve while very hot.