Fried Cod Cutlet, Piquante Sauce

Steaks cut from the middle of the fish, seasoned with salt and pepper, dipped in melted butter, rolled in flour, fried in pan with bacon fat, served with Piquante sauce at one end, Saratoga chips, lemon and parsley at the other.

Broiled Cod Steak, Colbert Sauce

The steaks seasoned with salt and pepper, dipped in melted butter, rolled in flour, slowly broiled till done; served with Colbert sauce poured around and garnished with lemon and parsley, also some fancy fried potatoes.

Curried Cod Steak With Rissoto

Good way to use the tail steaks: cut them half an inch thick, fry them a golden brown with a little minced onion, then place them in a saucepan, flour and curry then added to the butter and onions they were fried with, stirred, moistened with equal parts of fish broth and cream, boil up, skim, add a little anchovy essence, strain the sauce over the steaks, put on range and simmer for a few minutes; serve with the sauce over and garnish with small molds of rissoto.

Creamed Fresh Cod On Toast

Shoulders and tails of cod are often bought up cheap; boil them with an onion in salted water and milk, when cool, remove all skin and bones, keeping the flakes whole; cream sauce made from the liquor they were boiled in, finished with a few beaten eggs, the fish flakes then reheated but not boiled; served on toast sprinkled with chopped parsley, and garnished with strips of toast.

Scalloped Fresh Codfish

The preceding recipe filled into scallop shells or oval deep dishes, the top sprinkled with mixed grated cheese and sifted breadcrumbs, then with melted butter, baked a delicate brown and served.

Crimped Cod, Shrimp Sauce

To crimp a cod it must be fresh caught, then instantly killed, cut and notched with a knife, then boiled in salt water and milk; served with shrimp sauce poured around and garnished with quartered hard boiled eggs, and small potatoes sprinkled with Maitre d'Hotel butter.

Club Style Cod Steak Saute

Steaks cut from the middle of the fish, seasoned with salt and pepper, dipped in melted butter, rolled in flour, fried a pale color in clear melted butter, taken up and drained, placed on serving dish, the outer edge of the top garnished with fine parsley dust forming a horse shoe, lobster coral placed down the centre, and trianon sauce poured around.

Boiled Codfish Tongues, Egg Sauce

The tongues steeped for a whole day, then blanched for ten minutes, taken up, masked with egg sauce; served on toast.

Scalloped Fresh Codfish Tongues

The steeped tongues blanched for ten minutes, a thick Poulette sauce made from the blanching stock, tongues then mixed into it, filled into scallop shells or deep oval dishes, the top strewn with mixed chopped parsley, grated cheese and bread crumbs, browned and served.

Fricassee Of Cod's Sounds With Oysters

The sounds blanched till nearly done in salted milk and water, taken up and drained, the oyster then blanched in the strained stock; cut the sounds after blanching to the size of the oysters; Poulette sauce made from the blanching stock, to which is then added the fish; served on toast with a dusting of finely chopped parsley.