Cod Boiled

Clean and wash your fish, and rub a little salt in the inside of it; if the weather is very cold, a large cod is always the better for being kept a day: put plenty of water in your fish-kettle, so that the fish may be well covered; put in a handful of salt: when the water boils, stop its boiling by pouring in a pint of cold water, and then put in your fish; a very small fish will require from twenty to thirty minutes, a very large one near an hour; drain it on the fish-plate; dish it with garnish of the roe, liver, chillerling, etc.

Salt Fish Boiled

Salted fish requires soaking, according to the time it has been in salt; that which is hard and dry requires two nights soaking; the intermediate day lay it on a stone floor; for the barrelled cod, less time will do; and for the best Dogger Bank split fish, which has not been more than a fortnight or three weeks in salt, less time will be needful. Put it on in cold water.

Slices Of Cod Boiled

Lay the slice of fish at the bottom of a fish-kettle, with as much cold spring water as will cover it, and a large handful of salt; set it on a quick fire, and when it boils, set it on one side of the fire to boil gently, for ten minutes, or a quarter of an hour, according to the size of'the'fish* Garnish with a slice of the liver on one side, and chitterlings on the other. Oyster sauce and plain butter.

Codlings Broiled

Wash them well, dry them in a cloth, beat an egg on a plate well, dip the fish in the egg, and then flour them all over; lay them on a clean gridiron over a slow and clear tire; when they are done on one side, turn them gently; they will take about twenty minutes, or half an hour. Anchovy sauce.

Whitings Fried

Skin them, and fasten their tails to their mouths; dip them in egg9 and then in bread crumbs, and fry them in hot lard; lay them in the pan with their backs towards the fire, and let the fat boil over them, but do not turn them, they are more liable to break than any fish.

Observations

When whitings are very scarce and dear, the fishmongers can skin and truss young codlings, so that you can hardly tell the difference. A codling has a beard under its mouth, which a whiting has not: this distinguishing mark is sometimes cut off; however, if you look, you will soon see the mark where the beard was, and thus discover if it is a whiting or a shaved codling.

How To Cook Haddocks Or Flounders

Skate Fried

After you have cleaned them thoroughly, divide it into fillets, dry them on a clean cloth; beat the yolk and white of an egg together on a plate for five minutes, dip the fish in this, and then in fine bread crumbs; fry it in hot lard or drippings till they are of a beautiful brown colour; lay them on a hair sieve to drain; garnish with crisp parsley.

Plaice Or Flounders Fried

Clean them well, and wipe them on a dry cloth to absorb all the water from them; flour them and fry-them in hot lard, and send them up with plain butter in a boat, or anchovy sauce.

Water Souchy

This, I believe, is a Dutcli dish, and is made of several small fish, such as flounders, plaice, whiting, gudgeons, eels, or perch; these must be very fresh, and very clean, for what they are boiled in is sent up with them; cut noches in your fish and throw them into fresh spring water; (this is what is called crimping fish); put them into a stewpan with as much water as you think will fill the dish, with some parsley leaves and parsley roots, a glass of white wine, and a tablespoonful of vinegar, and as much salt as you would for broth; take care to skim it well when it boils; when your fish is done enough, send it up in a deep dish, with some slices of bread and butter on a plate.

Haddocks Boiled

Wash it well, and put it on to boil in as much cold water as will cover it, with plenty of salt in it; a haddock of three pounds will take twenty minutes after it boils. These are sometimes stuffed with the same stuffing- you put to veal.