Stewed Codfish

Take fine fresh cod, and cut it into slices an inch thick, separated from the bones. Lay the pieces of fish in the bottom of a stew-pan: season them with grated nutmeg; half a dozen blades of mace; a salt-spoonful of cayenne pepper; and a small saucer full of chopped celery; or a bunch of sweet herbs tied together. Add a pint of oyster liquor, and the juice of a lemon. Cover it close, and let it stew gently till the fish is almost done, shaking the pan frequently. Then take a piece of fresh butter the size of an egg; roll it in flour, and add it to the stew. Also, put in two dozen large fine oysters, with what liquor there is about them. Cover it again; quicken the fire a little, and let the whole continue to stew five minutes longer. Before you send it to table, remove the bunch of sweet herbs.

Rock-fish may be stewed in this manner. Fresh salmon also.

Fried Codfish

Take the middle or tail part of a fresh codfish, and cut it into slices not quite an inch thick, first removing the-skin. Season them with a little salt and cayenne pepper. Have ready in one dish some beaten yolk of egg, and in another some grated bread-crumbs. Dip each slice of fish twice into the egg, and then twice into the crumbs. Pry them in fresh butter, and serve them up with the gravy about them. Halibut may be fried as above.

Stewed Halibut

Cut the fish into pieces about four inches square, of course omitting the bone. Season it very slightly with salt, and let it rest for half an hour. Then take it out of the salt, put it into a large deep dish, and strew over it a mixture of cayenne pepper, ground white ginger, and grated nutmeg. Lay among it some small bits of fresh butter rolled in grated bread. Add half a pint of vinegar, (tarragon vinegar if you have it.) Place the dish in a slow oven, and let the halibut cook till thoroughly done, basting it very frequently with the liquid. When nearly done, add a large table-spoonful or more of capers, or pickled nasturtions.

Halibut is a very insipid fish; but this mode of cooking will give it taste.

Stewed Rock-Fish

Take a large rock-fish, and cut it in slices near an inch thick. Sprinkle it very slightly with salt, and let it remain for half an hour. Slice very thin half a dozen large onions. Put them into a stew-pan with a quarter of a pound of fresh butter, cut into bits. Set them over a slow fire, and stir them continually till they are quite soft, taking care not to let them become brown. Then put in the sliced fish in layers; seasoning each layer with a mixture of white ground ginger, cayenne pepper, and grated nutmeg; add some chopped parsley, and some bits of butter rolled in flour. Pour in a pint of water, and, if you choose, a wine-glass of vinegar, (tarragon vinegar will be best.*) Set it over a good fire and let it cook about an hour. When done, take out the fish carefully, to avoid breaking the slices. Lay it in a deep dish that has been made hot, and cover it immediately. Have ready the beaten yolks of two eggs. Stir them into the gravy. Give it one boil up; and then either pour it over the fish, or serve it up in a sauce-boat.

Halibut, fresh cod, or any other large fish may be stewed in this manner.