Salt !Fish, Boiled.— Soak the fish for twenty-four hours, changing the water three or four times. Brush and wash it well, and if it is still hard soak it in lukewarm water. If very hard and salt, thirty-six hours' soaking will be required. Put it in a saucepan, cover with plenty of cold water, and heat it very gently. Remove the scum as it rises, and keep the water simmering only till the fish is done enough. It should never be allowed to boil fully. Serve on a hot napkin with egg sauce in a tureen. The egg sauce may be prepared as follows: — Boil thi-ee eggs till hard, and cut them into pieces the size of a pea. Put these into a sauce2)an with a quarter of a pint of good melted butter already boiling, and stir them over the fire three minutes longer. Serve immediately. Salt fish is generally supplied by the fishmongers in a condition to require very little soaking. Time to simmer the fish, half an hour to one hour, according to its thick- ness— the time to be calculated from the moment when it is almost boiling. Probable ■cost, 4d. to lOd. per pound. Salt Pish Dressed, E^chauffe of.— No. 1. Free the flesh from skin, and tear it into flakes. Beat the remains of boiled parsnips to pulp, moisten them with cream or milk, add butter and flour to thicken, and season ■with pepper and mixed mustard. Add the flaked fish, and stir the preparation over the fire till it is hot. It must not boil. No. 2. Tear the fish into flakes ; mix these with double the quantity of mashed potatoes, add a slice of fresh butter and two or more hard- boiled eggs finely mince✪ Salt Fish Dressed, Échauffé ofd. Heat the prepara- tion over a gentle fire, and serve with egg sauce. No. 3. Tear the fish into flakes, and mix it with a hard-boiled egg finely minced. Make a circular wall of mashed potatoes, put the fish into the centre, and heat the whole in a brisk oven. Serve with egg sauce. No. 4. Tear tho fish into flakes ; put it into a sauce- pan with as mvich cream thickened with flour and butter as will cover it. Let it heat gently, and sorve with egg sauce. No. 5. Tear the fish into flakes, and mix with it double its quantity in mashed potatoes. Moisten the preparation with cream, season with pepper and salt, and bind together with a beaten egg. Make it into small balls. Dip these in beaten egg, roU them in bread-crumbs, and fry them in hot fat. When they are brightly browned, drain them, and serve on a neatly- folded napkin. Salt fish thus prepared may be pressed into a buttered basin, and browned in the oven : after which it should be turned carefully upon a hot dish, and garnished with minced egg and minced beetroot. No. 6. Tear the fish into flakes, and take half the quantity of finely-grated bread-crumbs. Fill a baking-dish with alternate layers of fish and bread-crumbs, season each one with pepper and dry mustard, and upon the uppermost layer (which should consist of crumbs) stick here and there little pieces of fresh butter. Pour into the dish as much cream or new milk as will moisten tho preparation. Bake in a well-heated oven, and serve. Time to bake, half an hour for a moderate-sized dish.

AI-modernized reading of the original text

Salt !Fish, Boiled.— Soak the fish for twenty-four hours, changing the water three or four times. Brush and wash it well, and if it is still hard soak it in lukewarm water. If very hard and salt, thirty-six hours' soaking will be required. Put it in a saucepan, cover with plenty of cold water, and heat it very gently. Remove the scum as it rises, and keep the water simmering only till the fish is done enough. It should never be allowed to boil fully. Serve on a hot napkin with egg sauce in a tureen. The egg sauce may be prepared as follows: — Boil thi-ee eggs till hard, and cut them into pieces the size of a pea. Put these into a saucepan with a quarter of a pint of good melted butter already boiling, and stir them over the fire three minutes longer. Serve immediately. Salt fish is generally supplied by the fishmongers in a condition to require very little soaking. Time to simmer the fish, half an hour to one hour, according to its thickness— the time to be calculated from the moment when it is almost boiling. Probable ■cost, 4d. to lOd. per pound. Salt Fish Dressed, Echauffe of.— No. 1. Free the flesh from skin, and tear it into flakes. Beat the remains of boiled parsnips to pulp, moisten them with cream or milk, add butter and flour to thicken, and season ■with pepper and mixed mustard. Add the flaked fish, and stir the preparation over the fire till it is hot. It must not boil. No. 2. Tear the fish into flakes ; mix these with double the quantity of mashed potatoes, add a slice of fresh butter and two or more hardboiled eggs finely minced. Heat the preparation over a gentle fire, and serve with egg sauce. No. 3. Tear the fish into flakes, and mix it with a hard-boiled egg finely minced. Make a circular wall of mashed potatoes, put the fish into the centre, and heat the whole in a brisk oven. Serve with egg sauce. No. 4. Tear the fish into flakes; put it into a saucepan with as much cream thickened with flour and butter as will cover it. Let it heat gently, and sorve with egg sauce. No. 5. Tear the fish into flakes, and mix with it double its quantity in mashed potatoes. Moisten the preparation with cream, season with pepper and salt, and bind together with a beaten egg. Make it into small balls. Dip these in beaten egg, roU them in bread-crumbs, and fry them in hot fat. When they are brightly browned, drain them, and serve on a neatlyfolded napkin. Salt fish thus prepared may be pressed into a buttered basin, and browned in the oven : after which it should be turned carefully upon a hot dish, and garnished with minced egg and minced beetroot. No. 6. Tear the fish into flakes, and take half the quantity of finely-grated bread-crumbs. Fill a baking-dish with alternate layers of fish and bread-crumbs, season each one with pepper and dry mustard, and upon the uppermost layer (which should consist of crumbs) stick here and there little pieces of fresh butter. Pour into the dish as much cream or new milk as will moisten tho preparation. Bake in a well-heated oven, and serve. Time to bake, half an hour for a moderate-sized dish.

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Salt Fish Dressed, Échauffé ofSalt Fish (Boiled)

Cassell's dictionary of cookery