European and American cuisine

Codfish, Baked. — Procure a small-sized fresh codfish ; clean, wash, and season it with salt and pepper ; place in a covered dish or kettle, add 2 sliced onions, Y^ bunch parsley, the juice of 1 lemon, 2 sprigs of thyme, and 1 clove of garlic ; cover and let it lay 2 hours. In the meantime melt 2 ounces of butter in a saucepan, add 1 fine-chopped onion ; cook 5 minutes ; then add 2 ounces of bread, previously soaked and pressed out in cold water, stir until the bread has formed into a smooth paste ; remove from fire, and when cold mix with 1 pound fine-chopped fresh codfish ; add 1 teaspoonful seasoning salt, 1 even teaspoonful thyme, and 1 egg, and mix all together ; 1 hour before serving wipe the fish dry, fill with the forcemeat, and sew up. Lay 4 thin slices of larding pork in the bottom of a baking pan, the fish over it, 3 thin slices of larding pork on top, and pour a little melted butter over ; place the fish in a hot oven, and bake till done, basting it occasionally with its own gravy (if it should get too brown, cover with a buttered paper). When done, remove the fish carefully to a warm dish, and serve with mustard or Hollandaise sauce. Codfish, Fried. — Gut SVs pounds fresh codfish into slices, remove the skin and center bone, cut each slice in two ; sprinkle iVs even tablespoonful seasoning salt over the slices, equally distributed on both sides, and dust them lightly with flour. Place 6 soda crackers on a pastry board, roll fine with a rolling pin, sift the crumbs through a sieve, roll those which stay back in the sieve 172 SEA FOOD, Bto. again. Beat 1 egg in a Boupplate until light ; take each piece of fish separately up on a fork and dip into the beaten egg, then roll in the cracker crumbs. Lay the slices thus prepared on a clean board or dish ; place a frying pan with 6 ounces fine-cut larding pork over the fire, and fry till it begins to turn a light-brown color ; pour part of the pork in a small saucepan, then place as many of the fish pieces in the pan as will conveniently go in, and fry to a delicate brown on both sides (care must be taken not to have the fire too strong ; the pork in saucepan should be added as required during the frying). Serve the fish on a warm dish, with either mustard or Tartar sauce, or butter. Baked or boiled potatoes are generally served with this. Fresh Codfish à l'Allemande.—— Remove the skin and bone from 3 slices of fresh codfish ; cut each slice in 2 pieces, wash, and wipe dry ; season with 1 tablespoonful seasoning salt ; lay in a covered dish with 1 large onion cut into slices, the juice of 1 lemon, 1 sprig of thyme, Vj bunch parsley ; cover the dish and let stand 1 hour. In the meantime take a small loaf of stale baker's bread and grate it on a grater ; put 1 egg in a soupplate, and beat it till light. Twenty minutes before serving, wipe the fish pieces dry and dust lightly with flour, dip each piece separately into the beaten egg, then roll in the bread crumbs ; lay on a clean board and pat smooth with a knife. Place a frying pan with 1 ounce pure lard and 1 ounce butter over the fire ; as soon as hot put in as many of the fish pieces as will conveniently lie in the pan ; fry to a delicate brown on both sides over a moderate fire (adding more lard and butter if necessary).