Boiled Fresh Codfish

Before cooking, soak in slightly salted water for half an hour. Then wipe dry, and wrap in a linen cloth, dredged with flour, and sew up the edges. Tut into the kettle, with plenty of hot water, and boil briskly, allowing fifteen minutes for each pound. The fish is sufficiently cooked when the flesh separates from the bone.

The sauce is prepared by stirring into two gills of boiling water and milk two tablespoonfuls of butter, rolled in flour, and adding, as it thickens, two beaten eggs. Season with salt and parsley, and, on withdrawing from the fire, add pickled nasturtium or celery seeds. Put the fish in a hot dish and pour the sauce over it. Garnish with parsley and circles of hard boiled eggs.

Rock fish and bass may be cooked in the same manner, but will need less boiling.

Shad Roe

Drop into boiling water and cook for twenty minutes. Take from fire. Butter a tin plate and lay the roe on it; dredge with salt and pepper and spread with butter, then dredge with flour; cook in oven for half an hour. Baste frequently with salt, pepper, butter, flour and water.

Salt Codfish Balls___Soak shredded codfish in cold water about ten minutes and drain. Add an equal amount of mashed potatoes, a small piece of butter and one egg well beaten. Mix thoroughly and shape into balls or cakes, first flouring your hands. Fry in smoking hot fat.

Fishballs, oysters, and croquettes should be fried in a bath of smoking hot fat. Melt the fat (olive oil, lard, cottolene, or beef dripping) in a deep pot, and when it begins to smoke, drop in a small cube of bread. If in forty seconds the bread browns, the fat is hot enough for frying cooked foods, such as fishballs and croquettes, or foods which need little cooking, such as oysters. All fried foods should be drained on soft brown paper. Care should be taken not to cook too much food at one time, because the cold food lowers the temperature of the fat and thus makes the food greasy. The fat may be strained and used many times.

Codfish Balls

To make these, prepare the fish as for boiling. Cut into pieces and boil twenty minutes. Pour off the water, cover again with boiling water, and boil twenty minutes more. Then drain and lay out to cool. When cold, pick to pieces with a fork, leaving only the flesh, and shredding it fine. Add an equal bulk of mashed potatoes, and work into a stiff batter with the aid of butter and sweet milk. Make the mixture into balls or cakes, first flouring your hands. Fry in smoking-hot lard to a light brown. Or use the cod and potatoes alone, molding into the shape of biscuits.

Baked Shad

In the opinion of many people, the best way to cook a shad is to bake it. For this, fill it with bread-crumbs, salt, pepper, butter, and parsley, and mix this up with the beaten yolks of eggs. Then sew it up or fasten a string around it. Pour over the fish a little water and some butter, and bake as you would a fowl. An hour or more will be needed to bake. Garnish with slices of lemon, water cresses, etc.

Boil up the gravy in which the shad was baked, put in a teaspoonful each of catsup and brown flour, the juice of a lemon, and a glass of sherry or Madeira wine. Pour on the shad as a dressing. Serve in a sauce-boat or suitable dish.