Manual for army cooks

Cleanse, remove the rind, and cut the pork into thin slices ; slice the onions. Put the pork and onions together into a pot and fry them brown ; then season lightly with salt and plenty of pepper. Sweet herbs may also be used for additional seasoning. Slice the potatoes and lay them in cold water until wanted. Scrape, cleanse, and wash the fish ; cut it into small pieces; soak the crackers in water or milk until tender. When the pork and onions have browned and been seasoned, add a layer of fish ; on the fish a layer of potatoes ; on the potatoes a layer of crackers; then repeat the process, commencing with fish, in regular layers until the pot is nearly full, or till the ingredients are used up. Each layer is seasoned with pepper and salt. Use only enough cold water to moisten and cook the mass. Cover the pot closely, set it over a gentle fire, let it heat gradually, and cook and serve as directed in Chowder, No. 1. Tomatoes may be added as one of the layers. TURBOT (FISH HASH). (Turbot can be made from any kind of firm fish.) 6 pounds fish. 1 quart milk. 1 bunch parsley. 4 ounces flour. 3 slices raw onion. 4 ounces butter. 2 eggs, beaten. A little thyme. Grated bread crumbs or rolled crackers. Cheese, pepper, and salt. Scrape, cleanse, and wash the fish, and boil it until done. Drain it and remove the skin. Cut the fish into inch pieces, leaving out the bones; season with pepper and salt. While the fish is cooking put into a pot the milk, parsley, thyme, onion, and a seasoning of pepper and salt. Let this come to a boil; then stir in gradually the flour, blended with cold milk, and ~keep stirring until it reaches the consistency of thick cream. Take it at once from the fire, stir in the butter, strain through a colander, and when the mixture is about milk warm, stir in the beaten egg and mix thoroughly. Put into a baking dish a layer of the sauce ; on the sauce a layer of fish ; on the fish a layer of sauce, and so on in successive layers till the dish is full, being careful to finish with a layer of sauce; over this last layer sprinkle the grated bread crumbs, and on these a little of the cheese to form a top crust; bake half an hour with a moderate heat. Serve hot in the baking dish. BOILED SALT CODFISH. Soak the fish twelve hours in tepid water, or longer if necessary. Scale and cleanse it. See that no crystals of salt adhere to the under part of the fish ; put it into a pot, first cutting it into slices ; cover with cold water and set it on a rather slow fire ; carefully remove the scum as it rises. When it comes to a boil, if not cooked, change the water and let it come to a boil again. Drain well. Separate the flakes, put it into a hot dish, pour over a sauce (see Sauces for Boiled Fish), and serve. CODFISH BALLS.