The Cook Book, by "Oscar" of the Waldorf

Remove the head and bones of a fish, fill the insides with stuffings made from half a pint of oysters, one pint of breadcrumbs, a little pepper, a little salt, two tablespoonfuls of butter, one egg, half an onion and half a tablespoonful of chopped parsley. Take six slices of bacon, put three on the bottom and three on the top of the fish and bake for an hour, basting with butter and gravy made from the bones boiled in water. Stewed Codfish. Take a piece of boiled fish, remove the skin and bones, and pick into flakes ; put these into a stew pan with a little butter, pepper, salt, minced parsley, cayenne, and the juice of a lemon. Put on the fire, and when the contents of the pan are quite hot the fish is quite ready to serve. Baked Cod's Head. Trim and wash well the head of a cod, fill the gills with veal stuffing, put the head in a baking dish, season with pepper and salt, also add a little parsley ; moisten with a pint of sherry and a little catsup, put a buttered paper over and set in the oven to bake. The fish must be well basted while baking, and a pint of stock may be added to keep it moist. When the head is nearly done sprinkle it over with fine rasping of bread, and when it is quite done put it upon a dish.* Add two gills of brown sauce to the liquor in the baking pan, strain in a stcwpan, and put in a little essence of anchovy, two ounces of butter and a little lemon juice ; boil the sauce for * few minutes, pour on the cod and serve. Salted Cod, Biscayan Style. Bone two pounds of cod and soak in cold water for a day, place in a saucepan with fresh water and simmer till boiling, then add fresh water and let boil again ; take out and scale. Fry two chopped onions and one green pepper in a gill of oil for five minutes, add a sliced tomato, one clove of bruised garlic and one chili pepper. Moisten these with three pints of broth, add a small bunch of parsley, three tablespoonfuls of tomato sauce and one pint of peeled potatoes, and cook for forty minutes ; then add the cod and boil again for five minutes. Boiled Salted Cod. Steep two pounds of salted cod and put in tepid water for six hours; then take it out and place it for the same length of time in cold water, changing about every half hour. Put the fish in a gallon saucepan filled with water, and when it boils put on the side and let simmer for five minutes. Boiled Salted Cod with Egg Sauce. Chop fine one pound of freshly-salted cod that has been soaked, boiled, and allowed to get cold. Mix one teaspoonful of corn meal with one cupful of milk, and stir on the fire till it thickens, then add half a pound of mashed potatoes rubbed through a sieve, two ounces of butter, one dessertspoonful of chopped parsley, two beaten eggs and pepper to taste. (2.) Boil two eggs for ten minutes, cut them into large dice, and put in one pint of melted butter sauce. When the fish is done pour this over it and serve. Salted Cod with Brown Butter. Soak the fish in cold water for two days, then scrape off the scales, clean and wash thoroughly, and place over a slow fire until boiling. Move the kettle to the side of the fire, skim oS the scum that may have risen to the top, and boil gently for ten minutes. Put a little butter in a fryingpan and place over the fire, when it is hot put in a few sprigs of parsley and fry until brown. Pour the butter and parsley over the fish and serve hot. Boiled Cod's Tongues with Egg Sauce. Place the tongues in warm water and leave for a day and a half, changing the water once. Put a pan of water on the fire, and when it boils put in the tongues and boil them for ten minutes. Place a piece of toast on a dish, brush the tongues over with egg sauce, put them on the toast and serve. Fried Cod's Tongues.