Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

with a stuffing made with slices of bread, battered freely and moistened with hot milk or water (add Bags or thyme to the seasoning if liked) ; tie a thread around the fish so as to keep the stuffing in (take off the thread before serving); lay muffin-rings or a trivet in a dripping-pan, lay bits of butter over the fish, dredge flour over, and put it on the rings ; put a pint of hot water in the pan, to baste with ; bake one hour if a large fish, in a quick oven; baste frequently. When the fish is taken np, having cut a lemon in very thin slices, put them in the pan, and let them fry a little; then dredge in a teaspoonful of wheat flour; add a small bit of butter; stir it about, and let it brown without burning for a little while then add half a teacuprul or more of boiling water stir it smooth, take the slices of lemon into the gravy boat, and strain the gravy over. Serve with boiled potatoes. The lemon may be omitted if preferred, although generally it will be liked. SALMON-TROUT. Dressed the same as salmon. SPICED SALMON (PICKLED). Boil a salmon, and after wiping it dry, Set it to cool; take of the water in which it was boiled, and good vinegar each equal parts, enough to cover it; add to it one dozen cloves, as many small blades of mace, or sliced nutmeg, one teaspoonful of whole pepper, and the same of allspice; make it boiling hot, skim it clear, add a small bit of batter (the size of a small egg), and pour it over the fish; set it in a cool place. When oold, it is fit for use, and will keep for a long time, covered close, in a cool place. Serve instead of pickled oysters for sapper. A fresh cod is very nice, done in the same manner, as is also a striped sea bass. Mother's Cook Book. SALMON AND CAPER SAUCE. Two slices of salmon, one quarter pound butter, one half teaspoonful of chopped parsley, one shallot; salt, pepper and grated nutmeg to taste. Mode: Ley the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a littie of the seasoning into the fish; baste it frequently; when. done, take it out and drain for a minute or two; lay it in & dish; pour caper sauce over it, and serve; salmon dressed in this way, with tomato sauce, is very delicious. SALMON CUTLETS. Cat the slices one inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; boil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice. DRIED OR SMOKED SALMON. Cut the fish down the back, take ont the entrails, and roe, scale it, and rub the outside and in with common salt, and hang it to drain for twenty-four hours. Pound three ounces of saltpetre, two ounces of coarse salt and two of coarse brown sugar; mix these well together, and rub the salmon over every part with it; then lay it on a large dish for two days; then rub it over with common salt, and in twenty-four hours it will be fit to dry. Wipe it well, stretch it open with two sticks, and hang it in a chimney, with a smothered wood fire, or in a smoke house, or in a dry, cool place. Shad done in this manner are very fine. Mother's Cook Book. BOILED COD. Lay the fish in cold water, a little salt, for haif an hour. Wipe dry, and sew up in a linen cloth, coarse and clean fitted to the shape of the piece of cod. Have bnt one fold over each part. Lay in the fish-kettle, cover with boiling water, salted at discretion. Allow nearly an hour for a piece weighing four pounds. COD PIE. Any remains of cold cod, twelve oysters, sufficint melted butter to moisten it; mashed potatoes enough to fill op the dish.