Cassell's dictionary of cookery

Cod, Stewed. — The tail of a cod is sometimes boiled like the rest of the fish, but it rarely proves a satisfactory dish, and is much better stewed or fried. Cut three pounds of cod into slices about an inch and a half in thickness, and fry these lightly in butter or good dripping. Drain them from the fat, and put the slices into a stewpan with a pint of good stock, as much pounded mace as would be on a fourpenny piece, and a pinch of cayenne ; add three oimces of butter rubbed smoothly with a table-spoonful of flour, a dessert-spoonful of anchovy essence, a glass of sherry, and the juice of half a small lemon. Simmer for eight minutes, then add a dozen and a half of oysters chopped small, with their liquor. Simmer two minutes more. Place the slices of cod on a hot dish, pour the sauce over, and serve immediately. Time, about twenty minutes. Probable cost of cod, when in full season, 8d. per pound. Sufficient for six persons. Cod and Macaroni. — Take the remains of cold cod, remove the skin and bones, and break it into small pieces. Take its weight in macaroni, and boil it until tender ; drain, and cut it into short lengths of an equal size. Make a little good melted butter, allowing a pint for a pound of cod and a pound of macaroni; season it with salt, cayenne, and the juice of a lemon : let it boil, draw it from the fire, and add the well-beaten yolk of an egg. Put the fish and macaroni with the sauce, and when they are quite hot, put the whole into a hot dish. The sauce must not boil after the egg is put in. Cover the mixture with grated bread-crumbs, and brown the top with a salamander or in a brisk oven. Time, one hour. Cod and Parmesan Cheese. — Take the remains of cold cod, remove the skin and bones, and break the flesh into convenient-sized pieces, not very small. Make a little good white sauce, wai-m the pieces of cod in it, drain them, and dip each piece in beaten egg, breadcrumbs, anil Parmesan cheese. Thicken the gravy with a little arrowroot or fine flour: keep it hot in the saucepan. Fry the pieces of fish in some hot butter until lightly browned, pour the sauce over them, and serve the whole as hot as possible. Time to fry, eight or ten minutes. Probable cost, 8d., exclusive of the cold fish. Sufficient, as much fish as will require a pint of sauce, for four or five persons. Cod, with Mashed Potatoes.— Take the remains of cold cod and its weight in mashed potatoes, remove the skin and bones, and to eveiy pound of fish allow one tea-spoonful of salt, half a tea-spoonful of white pepper, and one or two grains of cayenne ; pound all together to a smooth paste, with a little butter, oil, or cream. Place the mixture in a wellbuttered dish, roughen the top with a fork, and bake it in a moderate oven. Time to bake, twenty minutes. Probable cost for cod, 8d. per pound. Sufficient for thi'ee or four persons. ,