Cassell's dictionary of cookery

Cod. (a la Bechamel). — Eemove the flesh from the bones, and break it into convenient pieces. Put a cupful of white stock nicely seasoned, and a cupful of new milk, into a saucepan ; thicken it with a little flour and butter, put the pieces of tish into it, and let them remain until quite hot, but the sauce must not be allowed to boil. Serve with the sauce and fish in the middle of a hot dish, and place a border of mashed potatoes round it. Time, twenty minutes. Cod (a la Creme). — Boil a slice of cod, and, while it is warm, break it into convenient-sized pieces, or the remains of cold cod may be used instead. Put a pint of new milk into a saucepan, with a blade of mace, a tea-spoonful of salt, and half the rind of a small lemon. Lot it stand by the side of the fire till the milk is hot and the flavour of the lemon and mace is drawn out ; then strain it into a basin. Put a piece of butter the size of a large egg into a saucepan, and, when it is melted, mix two tablespoonfuls of flour very smoothly with it ; add the millc gradually till the sauce is of the proper thickness; let it boil a few minutes, then put in the pieces of fish. Let them heat through. Serve with sippets of toasted bread. Time, half an hour. Probable cost, exclusive of the fish, 6d. SuSicient for four persons. Cod. (a I'Espagnole). — Take one or two slices of cod about an inch in thickness, or the tail end of the cod, remove the skin, dredge a little flour over the fish, and fry it in hot butter or lard until nicely browned. Take it out gently with an egg-slice, drain it, and put it into a saucepan with as much good, brown gravy, boiling, as will swm it. Add a little salt and cayenne, the juice of half a lemon, a lump of sugar, an onion stuck with two cloves, and half a tumblerful of port. Simmer very softly till the fish is sufficiently cooked; take it out, places it on a hot dish, strain the gravy, thickening it with a little browned butter, and serve immediately. Claret may be substituted for the port, if preferred, or the ^\^ne may be omitted altogether, and the sauce flavoured with ketchup. Time, altogether, half an hour. Probable cost of cod, when in full season, 8d. per pound. SuSicient, two slices for four pei-sons. Cod (a la Fran9aise). — Take two slices of cod about an inch and a half in thickness. Put them in salt and water for a few minutes, then drain, and fry them in hot butter till they are half cooked. Cover them with good stock, stew them until tender, then place them on a hot dish, and pour over them a j^int of sauce, made as follows: — Put a breakfast-cupful of nicelyflavoured stock into a saucepan with half the quantity of thick cream; let it boil, draw it from the fire, and add salt and pepper, half a tea-spoonful of lemon, half a tea-spoonful of garlic vinegar, and half a tea-spoonful of sifted sugar. Time, altogether, from forty to fifty minutes. Probable cost of cod, 8d. per pound. Sufficient for four or five persons. Cod (a la ]\Laitre d' Hotel) .—Beil two slices of cod, as in the last recipe. Wash some fresh