Boiled Codfish Tongue with Pepper Sauce.— Boil 1 dozen tongues as in foregoing recipe ; place a saucepan with 1 ounce butter, 1 tablespoonf ul fine-chopped onion, and y^ fine-chopped green pep- per over the fire, cook 6 minutes ; add 7, cupful fine-chopped mush- rooms, 1 teaspoonful salt, 7, teaspoonful pepper, cook 5 minutes longer ; then add 1 cupful fine-cut tomatoes, Vs teaspoonful sugar, boil slowly 10 minutes. Arrange the tongue on a hot dish, pour the sauce over, garnish the dish with 6 rice timbales, and serve. Codfish Tongue, Fried. — Dust 12 cold boiled codfish tongues with fiour, dip them into beaten egg, then roll in fine bread crumbs. 174 SEA FOOD, Era and fry to a fine color in hot fat ; dreBS them on a warm dish, spread 2 ounces maltre d'hdtel butter over, and garnish with 6 slices of buttered toast or crotltons. Codfish Tongue k PAllemande.— Boil 12 fresh codfish tongues as in preceding recipe. Arrange them on a warm dish, pour 1 pint of hot sauce d, I'allemande over, and lay a border of cooked nudles around the dish ; or serve with the boiled potatoes. Boiled codfish tongues may be served with following sauces : Hollandaise, horseradish, gourmet, oyster, tomato, egg, Bobert> caper, and mustard. SALT CODFISH, Salt Codfish Croquettes. — Soak 1 pound salt codfish in cold water for several hours, then pick it into small pieces, place in a saucepan over the fire, cover with cold water ; when nearly boiling, pour the fish into a colander, rinse oS with cold water ; return it in a saucepan to the fire, cover with cold water ; when nearly boiling, remove and drain the fish on a sieve. Place a saucepan with 1 ounce butter and 1 fine-chopped onion over the fire, cook 5 min- utes ; add 1 tablespoonf ul fiour, stir 3 minutes ; then add Y^ cupful milk, Ya teaspoonful white pepper, Ys teaspoonful English mustard, cook 3 minutes ; add the codfish, 1 teaspoonful fine-chopped parsley, 1 well-beaten egg, and 1 yolk ; stir for a few minutes over the fire ; then spread the mixture in a tin pan, and set aside to cool. Shortly before serving form the mixture into small croquettes, dip them into beaten egg, roll in bread crumbs, and fry in hot fat to a delicate brown ; serve with caper sauce or tomato sauce d, I'allemande. Salt Codfish h PEspagnole. — Soak lYs pound salt codfish for several hours in cold water, changing the water twice. One hour before serving pick the fish into small pieces, place it in a sauce- pan over the fire, cover with cold water ; when nearly boiling, pour the codfish into a sieve and rinse off with cold water ; return it in saucepan to the fire, cover witxji fresh cold water; when neaiiy boil- CODFISH. 175 ing, remoYe and drain again. In the meantime place a saucepan with 2 ounces butter or 4 tablespoonf uls oil oyer the fire, add V| capful fine-chopped onion, 1 fine-chopped green pepper✪ Boiled Codfish Tongue with Pepper Sauce, 1 bruised clove of garlic; cook and stir 5 minutes; add 1 cupful canned tomatoes (or 2 fresh tomatoes), 1 pint boiling water, 1 teaspoonful beef extract ; peel 6 large potatoes, cut them into round balls with a vegetable cutter, wash in cold water, and add to the saucepan with 1 teaspoonful salt ; cook till the potatoes are done ; then add the fish, let it get boiling hot ; serve on a hot dish, and sprinkle 1 tablespoonf ul fine-chopped parsley over.

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Boiled Codfish Tongue with Pepper Sauce.— Boil 1 dozen tongues as in foregoing recipe ; place a saucepan with 1 ounce butter, 1 tablespoonf ul fine-chopped onion, and y^ fine-chopped green pep- per over the fire, cook 6 minutes ; add 7, cupful fine-chopped mush- rooms, 1 teaspoonful salt, 7, teaspoonful pepper, cook 5 minutes longer ; then add 1 cupful fine-cut tomatoes, Vs teaspoonful sugar, boil slowly 10 minutes. Arrange the tongue on a hot dish, pour the sauce over, garnish the dish with 6 rice timbales, and serve. Codfish Tongue, Fried. — Dust 12 cold boiled codfish tongues with fiour, dip them into beaten egg, then roll in fine bread crumbs. 174 SEA FOOD, Era and fry to a fine color in hot fat ; dreBS them on a warm dish, spread 2 ounces maltre d'hdtel butter over, and garnish with 6 slices of buttered toast or crotltons. Codfish Tongue k PAllemande.— Boil 12 fresh codfish tongues as in preceding recipe. Arrange them on a warm dish, pour 1 pint of hot sauce d, I'allemande over, and lay a border of cooked nudles around the dish ; or serve with the boiled potatoes. Boiled codfish tongues may be served with following sauces : Hollandaise, horseradish, gourmet, oyster, tomato, egg, Bobert> caper, and mustard. SALT CODFISH, Salt Codfish Croquettes. — Soak 1 pound salt codfish in cold water for several hours, then pick it into small pieces, place in a saucepan over the fire, cover with cold water ; when nearly boiling, pour the fish into a colander, rinse oS with cold water ; return it in a saucepan to the fire, cover with cold water ; when nearly boiling, remove and drain the fish on a sieve. Place a saucepan with 1 ounce butter and 1 fine-chopped onion over the fire, cook 5 min- utes ; add 1 tablespoonf ul fiour, stir 3 minutes ; then add Y^ cupful milk, Ya teaspoonful white pepper, Ys teaspoonful English mustard, cook 3 minutes ; add the codfish, 1 teaspoonful fine-chopped parsley, 1 well-beaten egg, and 1 yolk ; stir for a few minutes over the fire ; then spread the mixture in a tin pan, and set aside to cool. Shortly before serving form the mixture into small croquettes, dip them into beaten egg, roll in bread crumbs, and fry in hot fat to a delicate brown ; serve with caper sauce or tomato sauce d, I'allemande. Salt Codfish h PEspagnole. — Soak lYs pound salt codfish for several hours in cold water, changing the water twice. One hour before serving pick the fish into small pieces, place it in a sauce- pan over the fire, cover with cold water ; when nearly boiling, pour the codfish into a sieve and rinse off with cold water ; return it in saucepan to the fire, cover witxji fresh cold water; when neaiiy boil- CODFISH. 175 ing, remoYe and drain again. In the meantime place a saucepan with 2 ounces butter or 4 tablespoonf uls oil oyer the fire, add V| capful fine-chopped onion, 1 fine-chopped green pepper, 1 bruised clove of garlic; cook and stir 5 minutes; add 1 cupful canned tomatoes (or 2 fresh tomatoes), 1 pint boiling water, 1 teaspoonful beef extract ; peel 6 large potatoes, cut them into round balls with a vegetable cutter, wash in cold water, and add to the saucepan with 1 teaspoonful salt ; cook till the potatoes are done ; then add the fish, let it get boiling hot ; serve on a hot dish, and sprinkle 1 tablespoonf ul fine-chopped parsley over.

European and American cuisine