This section is from the book "The New Cyclopaedia of Domestic Economy, and Practical Housekeeper", by Elizabeth Fries Ellet. Also available from Amazon: The New Cyclopaedia of Domestic Economy, and Practical Housekeeper.
The sounds should not be much soaked, but thoroughly cleaned. Simmer them for a short time, broil them, having first floured them; when they are just tender, stew them in white gravy which has been well seasoned, add a little cream, a bit of butter, a spoonful of flour, give it a boil, flavor with nutmegs a small piece of lemon-peel, and a dash of pounded mace; serve.
Three slices make a small dish; put them in a baking-dish, cover them over with some good second stock, a little essence of anchovies; when done thicken the stock, and pass it through a tammy, pour it over your fish, season with cayenne pepper, and salt, and lemon juice; if for capers add them, if for maitre d'hotel, add cream and parsley chopped fine.
This is the best mode of using the re mains of a dressed codfish. Put some cold oyster-sauce at the bottom of a pie-dish, then a layer of the codfish (seasoned with pepper, salt, and an atom of nutmeg), with any of the liver and sound that remains; then repeat the layers of sauce and fish until the dish is full; cover it with bread-crumbs, sprinkle a little butter over, and bake for about half an hour.
Break into small pieces the thickest parts of a dressed cod, season it with a little grated nutmeg and a little pounded mace, beat up six eggs well and mix with it, forming it into a paste, fry it as an omelette, and serve as hot as possible.
Take the meat from the bones of any kind of cold fish, which latter put with the head and fins into a stewpan with a pint of water, a little salt, pepper, an onion, and a fagot of sweet herbs to stew for gravy. Mince the meat, and mix it well with crumbs of bread and cold potatoes (equal parts), a little parsley and seasoning. Make into a cake, with the white of an egg, or a little butter or milk; egg it over and cover with breadcrumbs, then fry a little brown. Pour the gravy over, and stew gently fifteen minutes, stirring it carefully twice or thrice. Serve hot, and garnish with slices of lemon, or parsley.
Rub it with salt and lemon before putting it into the water. To every six quarts of water add one pound of salt Boil a twenty pound fish twenty minutes. Serve on a napkin; garnish with parsley, and eat it with shrimp or lobster sauce.
Fried Whiting.
Skin the whitings, and turn their tails into their mouths; put them into a buttered sautepan, with a table-spoonful of chopped onions and four of brown sauce over each; sprinkle over them breadcrumbs and butter, and bake in a moderate oven half an hour. Dress them on a dish without a napkin. Put twelve table-spoonfuls more brown sauce into the pan. with a tea-spoonful of chopped mushrooms, one of chopped parsley, one of essence of anchovy; pepper, salt, and sugar a little; pour round the dish, and brown it with a salamander.
 
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