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

Mode : Flake the fish from the bone, and carefully take away all the skin. Lay it in a pie-dish, pour over the melted butter and oysters (or oyster sauce, if there is any left), and cover with mashed potatoes. Bake for half an hour, and send to table of a nice brown color. DRIED CODFISH. This should always be laid in soak at least one night before it is wanted; then take off the skin and put it in plenty of cold water; boil it gently (skimming it meanwhile) for one hour, or tie it in a cloth and boil it. Serve with egg sauce; garnish with hard-boiled eggs cut in slices, and sprigs of parsley. Serve plain boiled or mashed potatoes with it. STEWED SALT COD. Scald some soaked cod by putting it over the fire in boiling water for ten minutes; then scrape it white, pick it in flakes, and put it in a stew-pan, with a tablespoonful of butter worked into the same of flour, and as much milk as will moisten it; let it stew gently for ten minutes; add pepper 88 Mother's Cook Book. to taste, and serve hot; pat it in a deep dish, slice hard-boiled eggs over, and sprigs of parsley around the edge. This is a nice relish for breakfast, with coffee and tea, and rolls or toast. CODFISH CAKES. First boil soaked cod, then chop it fine, pat to it an equal quantity of potatoes boiled and mashed; moisten it with beaten eggs or milk, and a bit of butter and a little pepper; form it in small, round cakes, rather more than a half inch thick; flour the outside, and fry in hot lard or beef drippings until they are a delicate brown ; like fish, these must be fried gently, the lard being boiling hot when they are put in; when one side is done turn the other. Serve for breakfast BOILED BASS. Put enough water in the pot for the fish to swim in, easily. Add half a cap of vinegar, a teaspoonfol of salt, an onion, a dozen black peppers, and a blade of mace. Sew np the fish in a piece of clean net, fitted to its shape. Heat slowly for the first half hour, then boil eight minutes, at least, to the pound, quite fast. Unwrap, and pour over it a cup of drawn butter, based upon the liquor in which the fish was boiled, with the juice of half a lemon stirred into it. Garnish with sliced lemon. FRIED BASS. Clean, wipe dry, inside and out, dredge with flour, and season with salt. Fry iu hot butter, beef-dripping, or sweet lard. Half-butter, half-lard is a good mixture for frying fish. The moment the fish are done to a good brown, take them from the fat and drain in a hot colander. Garnish with parsley. Mother's Cook Book. TO FRY OR BROIL. FISH PROPERLY. After the fish is well cleansed, lay it on a folded towel and dry oat all the water. When well wiped and dry, roll it in wheat flour, rolled crackers, grated stale bread, or Indian meal, whichever may be preferred; wheat floor will generally be liked. Have a thick-bottomed frying-pan or spider, with plenty of sweet lard salted (a tablespoonful of salt to each pound of lard), for fresh fish which have not been previously salted; let it become boiling not, then lay the fish in and let it fry gently, until one side is a fine delicate brown, then turn the other; when both are done, take it up carefully and serve quickly, or keep it covered with a tin cover, and set the dish where it will keep hot BAKED BLACK BASS. Eight good-sized onions chopped fine; half that quantity of bread-crumbs; butter size of hen's egg; plenty of pepper and salt, mix thoroughly with anchovy sauce until quite red. Stuff your fish with this compound and pour the rest over it, previously sprinkling it with a little red pepper. Shad, pickerel, and trout are good the same way. Tomatoes can be used instead of anchovies, and are more economical. If using them take pork in place of batter and chop fine. BROILED MACKEREL.