The Swedish, French, American cook book

Cut thick slices of cod; put on a buttered pan with some sherry, pepper, and salt; put in oven; steam from eight to ten minutes, well covered. When done, remove carefully onto the platter; pour shirred butter over the fish; sprinkle with parsley; pour around a rich hollandaise sauce. Garnish with parsley. Serve with creamed potatoes. Codfish Tongues ( Langues de Morue ) Are the stomach part of a codfish and can be used in many different ways, such as creamed, cooked and served with an egg sauce a la Bregitta; served with tartare, hollandaise, supreme, oyster, or sauterne sauce, etc. The ordinary way of cooking a codfish tongue is to boil it in water with pepper, salt, and bay leaves. [It gets its name from the sauce it is served with.] SALT CODFISH {Morue salee ) Salt Codfish Balls and Cakes a la Maria Mathilda Boulettes de Morue salee, a la. Marie Mathilde Select a nice white salt codfish, soak in cold water overnight. When ready to use, put in hot water (say two pounds of cod in a quart of water); after it comes to a boil, cook three minutes; when cold enough to handle, rub nice and smooth; remove all bones. [Codfish for balls and cakes should not go through the ma¬ machine as it makes the fish crumbly. It ought to be shredded with the fingers and freed from all bones and lumps.]easure the codfish by cups. In the meantime, cook potatoes. To two cups of mashed potatoes take one cup of cod. Stir together with one grated onion, pepper and salt to taste; a few drops of Worcester¬ shire sauce. When potatoes and fish are cold enough to handle, add to three cups of the mixture one egg; stir again with spoon until nice and creamy; add a little piece of butter and some cream; roll in balls or small cakes; leave until cold. When cold, fry balls in deep boiling hot fat and the cakes in low hot fat; when both sides are brown they are ready. Put on a paper doily, letting one rest on the other; garnish with parsley. Serve for breakfast with boiled eggs. Creamed Salt Codfish with Creamed Potatoes Morue salee et a la Creme, aux Pommes a la Creme [To cook codfish see recipe: Salt Codfish Balls and Cakes.] When cold enough to handle, shred in small pieces; make a rich cream sauce from one tablespoon butter, one heaping tablespoon flour, one and a half cups milk, juice of a small grated onion, few drops of Worcestershire sauce, pepper and salt to taste. Add the cod; when hot enough to serve, add four tablespoons rich cream. Dish up on a platter; garnish with buttered triangles of toast all around and some curled fried bacon. Serve with creamed potatoes for breakfast or luncheon. Salt Codfish ( Morue salee ) a la Perigord Soak the codfish overnight. When ready to use, put in cold water on the stove; cook for three minutes; when done, and cold enough to handle, shred; make it smooth as for codfish balls or cakes. To each cup cod take two cups potatoes — mashed — add one egg; sprinkle with pepper and salt; add juice of one grated onion. Form in a pyramid large enough for one portion; put on a buttered pan; cover with rich brown Perigord sauce; put in oven for five to six minutes to get thoroughly hot through; lift carefully onto a platter that they are to be served on; decorate with a circular strip of cream sauce. Serve with a rich tomato sauce. Fish dish for breakfast or luncheon.