Cassell's dictionary of cookery

Cod-flsh Cakes. — Take the remains of cold cod, remove the skin and bones, and weigh the meat. To every pound of cod allow one pound and a half of mashed potatoes, a teaspoonful of salt, half a tea-spoonful of pepper, a tea-spoonful of thyme, half a tea-spoonlul of chopped onion, one egg, and sufficient milk to bind the mixture together. If the fish is salted, the salt must be omitted. Make the paste up into small cakes about an inch thick, fry them in hot butter or lard till they are well browned on both sides, and serve them as hot as possible. Time to fry, ten minutes. Probable cost, 6d., exclusive of the cold fish. Allow two or three cakes for each person. Cod, Head and Shoulders of.— Wash the fish thoroughly, rub a little salt on the inside of it, and bind tape round the cheeks to prevent them breaking. If the fish is crimped, it COD FOR TABLE. Cod for Table. — A small cod is frequently boiled whole ; but in a large fish, the head and shoulders arc the most edible portions. It should be dished carefully, so as not to break it, upon a very hot napkin, and garnished with the liver and roe. Tufts of horse-radish, slightly grated, are generally placed round the dish. Oyster sauce and melted butter should be served with it. Anchovy sauce may be used if oysters are not in season. Cod, Fried. — The tail end of the cod is best cooked in this manner, as it is not much esteemed when boiled. Steaks may be cut from the middle and served in this way also. Cut the fish into slices rather more than an inch thick, wash them well and dry them thoroughly in a clean cloth. Roll them in flour, and sprinkle a little salt and grated nutmeg over them. Plunge them into boiling lard, and fry them till they are lightly browned on both sides, and the flesh parts easily from the bone. Put them on a piece of clean blotting paper to clear them from fat ; serve them on a hot napkin, and send them to table garnished with parsley and accompanied with melted butter or anchovy sauce. Time, about a quarter of an hour. Probable cost of cod, 8d. per pound, when plentiful. Sufficient, three pounds for four or five persons. Cod, Fried (Cold Meat Cookery).— Take the remains of cold cod. Break it into l^ieccs about two inches long and one broad, and dip each into a light batter. Fry them in hot lard or dripping. Put them on ijlotting paper t<5 clear them from the fat, pile them on a dish, and garnish with fried parsley. Time, three or four minutes to fry. COD S HEAD AND SHOTTLDEKS. may be plunged into hot water, if not, cold must be used, but it must be poured very gently over the cod so as not to break the skin. A table-spoonful of salt should be allowed for every three quarts of water. As soon as the water boils, di-aw the kettle on one side, remove the scum carefully, and let the fish simmer gently till it is ready. Drain it well, and serve on a hot napkin with the roe and liver, which should be cooked separately, and a little horseradish and sliced lemon for garnish. ^Vhen the flesh parts easily from the bone the fish is ready. Send oyster or anchovy sauce and melted butter to table with it. The time to boil will depend on the size, quality, and age of the fish ; a small, young head and shoulders will not require more than twenty minutes ; and a large, old, solid one may take forty. Probable cost, 8d. or lOd.