Stuffed Cods Sounds, Oyster Sauce

The sounds blanched and allowed to cool, then spread with an oyster forcemeat (see oysters); when spread, coiled around and pinned with a small skewer, rolled in flour, then in melted butter and then in sifted breadcrumbs, arranged in a buttered baking pan, roasied and basted with butter till brown and frothy; served very hot with oyster sauce.

Boiled Cod's Roes, Butter Sauce

The roes blanched and skinned, then simmered till done in hot water with a dash of vinegar; served with a good butter sauce containing a little anchovy essence and chopped parsley.

Broiled Cod's Roes, Butter Sauce

The roes blanched and skinned, then rolled in flour and fried in butter; served with the sauce of the preceding recipe with an addition of chopped capers.

Fried Cod's Roes, Caper Sauce

The roes blanched and skinned, then rolled in flour and fried in butter; served with a strained piquante sauce well reduced with caper vinegar and then add chopped capers.

Smoked Cod's Roes

Are best either split and broiled, or split and fried in butter; served with Maitre d'Hotel butter poured over, garnished with lemon.

Boiled Salt Cod, Cream Sauce

Boneless codfish steeped over night, boiled up, water thrown away, again boiled up using cold water; when done, taken up and drained; served with cream sauce poured over, garnished with plain boiled potatoes or with potatoes in their skins.

Salt Cod Shredded And Creamed

The fish prepared as in the preceding, then pulled into shreds, mixed into a reduced cream or cream sauce; served on very hot toast, with a dusting of chopped parsley.

Codfish Balls, Or Codfish Cakes

The shredded codfish of the preceding and an equal quantity of well maslied fresh boiled potatoes, seasoned with salt, pepper and nutmeg, bound with a few yolks of eggs, mixed well, made into small flattened cakes, rolled in flour, fried brown in bacon fat; served with a slice of bacon, and a little cream sauce poured around.

Scrambled Salt Cod On Toast

The cod steeped, double blanched, shred, lightly fried in butter, seasoned with red pepper, equal quantity of cream and beaten eggs then mixed and stirred into the fish, scrambled ligthly; served very hot on buttered toast.

Scalloped Salt Cod, (Cod Au Gratin)

The shredded and creamed cod filled into scallop shells or deep oval dishes, sprinkled with mixed grated cheese and sifted breadcrumbs, browned in the oven or under a salamander.

Codfish Chowder

Can be made with either fresh or salt fish; if the salt soak it over night, blanch it twice so as to extract the salt, fry some small pieces of salt pork with an onion minced, when of a light color, remove from the fire, add the fish in flakes (freed from bone), some raw peeled potatoes cut in squares, a seasoning of thyme, marjoram, pepper and a can of tomatoes, fill the saucepan half full with fish broth, put on the lid, place in oven and let it simmer for an hour, take out, and work in without breaking the potatoes an equal quantity of thin cream sauce, add a little chopped parsley and serve. (After the cream sauce is in it must not be allowed to boil again or it will curdle).

French Style Cod And Oyster Pie

Fresh boiled cod in flakes, scalded oysters added, mixed with Aurora sauce, kept hot in bain-marie, platter shaped pieces of puff paste split, cod and oysters in sauce placed on the lower crust, covered with the upper crust and served very not.

Codfish Tongue Patties

The tongues steeped and blanched, then fried with butter, drained, mixed with tomato sauce, filled into hot patty shells and served.

New England Style Salt Codfish Hash

The shredded and creamed cod previously mentioned mixed with an equal quantity of potatoes cut in thin strips like matches, which are then boiled in cream; when done and well reduced, mixed with the fish and served very hot on toast.