Boiled Cod

Take the head and shoulders of a good-sized cod. Scrape and wash clean; rub a handful of salt into it; flour a cloth and pin the fish in it. Put it into boiling water, and boil half an hour. Take the fish carefully from the cloth, and serve with egg sauce. Potato is the only vegetable that is nice with boiled cod.

Fried Cod

Cut the fish into squares, wash and wipe dry. Take half a cup of flour, half a cup of sifted Indian meal, and a tablespoonful of salt. Mix all these thoroughly. Dip the fish into the mixture. Have ready a frying-pan with boiling fat, half lard and half pork fat; drop in your fish. Fry a dark-brown on one side, then turn and fry the same on the other side, but be very careful not to let the fish or fat burn. Have your dish hot, and lay your fish on it. Garnish the sides with the fried pork.

Broiled Cod, Or Scrod

Split, wash, and wipe dry a small cod. Rub the gridiron with a piece of fat pork, and lay the fish upon it, being careful to have the inside downward. If the fish is very thick, cook thirty minutes; but for an ordinary one, twenty minutes will be sufficient. Have the dish, in which you intend serving it, warm; place it upon the fish, and turn the dish and gridiron over simultaneously. If the fish sticks to the gridiron, loosen it gently with a knife. Have some butter warm, but not melted, with which to season it. Shake on a little pepper and salt and send to the table.

Baked Cod

Scrape and wash clean a cod weighing four or five pounds. Rub into it a heaping spoonful of salt. Make a dressing of three pounded crackers, a little chopped salt oork, about one teaspoonful of parsley, a little salt and pepper, and two tablespoonfuls of cold water. Stuff the belly with this, and fasten together with a skewer. Lay thin slices of pork on the fish, which should be placed on a tin sheet that will fit loosely into the baking-pan; dredge with flour. Pour into the pan about half a pint of cold water. Baste the fish often while cooking with the water which is in the pan. If the water cooks away, add more, but do not have too much to begin with, or the fish will be boiled instead of being baked. Bake one hour. When the fish is cooked, turn the gravy into a bowl, then lift out the fish upon the tin sheet (from which you can easily slide it into the dish upon which you serve it); now turn your gravy into your baking-pan again, and place it on the fire; when it comes to a boil, thicken with a table-spoonful of flour, season with pepper and salt.

N. B. Always use a tin sheet in the baking-pan when cooking fish, as you then can preserve the shape.

Salt Cod Fish

Soak a whole fish in cold water over night; in the morning wash clean, and cut off the tail and fins. If you have not a fish kettle, place it in a large milk pan, which nearly fill with water, cover, and set over a kettle of warm water. Let it cook in this way five or six hours. Serve with egg sauce and pork scraps. Potatoes, beets, and carrots are the vegetables to be served with salt fish. There are but few cooks who know how, or, if they do know, who take the pains, to get up a nice salt fish dinner; but those families who are so fortunate as to have this dish well served consider it equal to a turkey dinner; therefore I shall give minute directions for the preparation of it. One of the most essential things is to have everything hot. Have all your dishes warm, and dish quickly, that all may go to the table at once. Serve the fish whole; garnish the dish with a few pieces of beet and carrot. Cut your pork, and fry a nice brown. Boil an egg ten minutes, dip it into cold water, and peel of the shell. Cut it up with a silver spoon, as a knife blackens it, and put into the dish in which you intend serving the sauce. To a piece of butter the size of an egg, add a tablespoonful of flour. Blend these together well, and when the dinner is ready to serve, pour on a little less than half a pint of boiling water. Let this come to a boil, and pour it upon the egg. Never let drawn butter boil, as it becomes oily and unpalatable. The fish which is left from the dinner will be very nice for hash and fish balls.

Baked Cod And Salmon

Take a fish weighing eight or nine pounds, wash and dry it; then lay in the pan, and skewer to keep the head and tail together. Stuff the belly and eyes with a stuffing made of chopped pork, pounded biscuit, sweet herbs, pepper, salt, onions, and butter. Sew up the belly and bake two hours. Flour well and baste often. Make the gravy in the following manner: Stir into one pint of boiling water two spoonfuls of flour wet with cold water, one spoonful catsup, a pinch of ground mace, half a teaspoon of ground parsley, and a glass of red wine; salt and pepper Let this boil, and when the fish is dished, stir the gravy that is in the pan into the made gravy. Add the wine the last thing. Garnish the fish with sliced lemon and the yolks of hard boiled eggs.