Cassell's dictionary of cookery

Cod, Baked (another way). — Prepare the fish as iu the last recipe ; brush it over with beaten egg, strew some tinely-gratcd breadcrumbs on it, and put it in a dish with three or four lumps of butter on it. Baste it frequently, and turn it over that it may be equally cooked throughout. Some persons place the fish on a drainer over a deep dish, in which is placed a carrot, a turnip, an onion, a cupful of water, and the juice of a lemon. The fish is then basted frequently with butter, but it must not touch either the vegetables or the water. Serve either with melted butter, oyster sauce, shrimp sauce, or sauce supreme. Time to bake, about one hour. Probable cost of cod, 8d. per pound when in full season. Sufiicient for hve or six persons. Cod, Boiled. — In cold weather cod is better for being kept a day, as, if cooked quite fresh, it may prove watery. A large cod-fish should not be cooked whole, the head and shoulders make a good dish by themselves, though the middle contains more solid meat. Wash and cleanse the inside of the fish with great nicety, and especially the back-bone ; put it into plenty of cold water, in which a handful of salt has been thrown, bring it to a boil, skim it carefully, let it boil gently, and, when it is nearly cooked, draw it to the side of the fire, and let it remain until done. Put it on the fish-plate over the boiling water, and let it drain for a minute or two, and dish it on a hot napkin, with the roe and liver, which should be boiled separately, a Little scraped horse-radish, or fried oysters, as garaish. Oyster or anchovy sauce, or plain molted butter, may be served with it. Time to boil, twenty minutes for a .moderate-sized piece, longer for a large one. When the flesh leaves the bone easily the fish is cooked enough. Probable cost, 8d. per pound. Sufficient, four pounds for six persons. ■ Cod, Cold. — The remains of cod may be used in various ways. One thing, however, should be attended to, and that is to remove the flesh from the skin and bones before it is quite cold. When this is done the cod may be simply ' arranged in neat flakes on a plate, peppered, a little vinegar poured over it, and the fish garnished with parsley, and served thus, it will not be a despicable addition to the breakfast-table, though further trouble will be amply repaid. If any cold sauce is left, it may be poured over the fish, bread-crumbs or mashed potatoes spread on it, a piece of butter dotted here and there, and the whole browned in a good oven, or before the fire {see Fish Pudding). It may be served with macaroni (see Cod and Macaroni). It may be made into cakes, and served as cutlets {gee Cod-fish Cakes). It may be moulded{see Fish Mould}). It maybe stewed, and served with maitre d' hotel sauce, Italian sauce, or supreme sauce. It may be curried, cooked with grated Pamiesan, or with bechamel, or brown sauce, or served au gratin, a la Provençale, or as a mayonnaise. The pieces may be put into a stewpan, taking care not to omit the sound, the tongue, or the eatable parts about the head. Any sauce that may be left may then be poured over it, a lump of butter added, and a dozen osvters -with their