The encyclopædia of practical cookery

Cod’s Liver. — This is usually appropriated by the fishmonger for extracting the oil. It is very nice, however, prepared as a forcemeat. Quenelles of Cod’s Liver.— Take ^lb. of very fresh Cod’s liver and chop it up fine, adding a little breadcrumb, the yolks of three eggs, salt, pepper, and finely-chopped parsley. Mix these well, and form the mixture into quenelles as follows : Take two table-spoons, fill one, and smooth it over with a knife dipped into hot water ; then take the other spoon, and put that also into boiling water to heat it ; turn the quenelles from one spoon into the other, and then put them into a well-buttered saute-pan. When the required number are made, pour in some good stock, place the pan on the fire, and boil for about ten minutes, or until the quenelles are quite firm. They are then ready to serve. Cod’s Roes.— These are generally seized upon by the greedy fishmonger for purposes of his own. Dried and smoked they can be preserved for a length of time, and may he cooked as though quite fresh. Cod’s Roe a la Hollandaise. — (1) Take a good Cod’s roe, wash it well, and put into a pan in which 1 pint of water, 1 table-spoonful of vinegar, and a little salt and pepper are boiling. When the roe has boiled for fifteen minutes, take it out, and put it on a strainer to drain ; then place it on a dish and pour over some sauce made to imitate Dutch sauce, as follows : Put 1 table-spoonful of flour into 2 table-spoonfuls of cold water, mix well, and stir it into 1 breakfast-cupful of boiling water (the liquor in which the roe was cooked will do) in a saucepan ; place the pan on the fire, and stir until the liquor becomes quite thick; put in a little salt, loz. of butter broken into small pieces, and mix well ; then add the juice of half a lemon, or 1 teaspoonful of good vinegar, and when all are thoroughly mixed, add the well-whisked yolk of an egg, and stir over a slow fire for five minutes. Pour the sauce over the roe, and serve. Parsley may be used in place of the egg if preferred. ' (2) Wash a roe, pick it to pieces, taking care to remove every particle of skin, and bail it as for No. 1. When quite done, put it on a strainer to drain, and serve with the same sauce, or with plain butter sauce, with 1 teaspoonful of essence of anchovy added. Fried Cod's Roe (Hard). — Take a hard Cod’s roe and boil it in salted water until it is quite firm. Let it get cold, cut it into slices ¼in. thick, and put these into a pickle of a little bay-salt and saltpetre, 1 teaspoonful of salt, a little pepper, ground cloves, nutmeg, and allspice, - mixed with 2 teaspoonfuls of vinegar, and let them remain for a day, giving them now and then a turn over. Take them out, put them to drain, dry well, brush over with egg, and dip them into breadcrumbs mixed with a little salt, pepper, and finely-chopped parsley ; then put them into a frying-pan with 'butter, and fry them to a brown colour. Place on a dish, and pour round them some sauce made with 1 tea- For details respecting Culinary Processes , Utensils, Sauces, &'c., referred to, see under their special heads. Codfish — continued. cupful of gravy and a few drops of essence of anchovy, thickened with a little flour and 1 table-spoonful of chopped capers. Let the whole be boiled up for two or three minutes, then serve.