Cod A La Crême

Put into a stew-pan a good bit of butter, half a spoonful of flour, a clove of garlic minced fine, and some whole pepper; moisten with milk or cream; thicken your sauce on the stove. Put in the fillets of cod; heat, and serve very hot. If you wish to serve it with bread-crumbs put in a little more butter and the yolks of three eggs. Lay the fish in the dish you mean to serve it in, with the sauce round it; cover with bread-crumbs, and put it for a minute or two in the oven, and brown it with a salamander. Cod or salmon that have been previously dressed are good in this way.

Curry Of Cod

Should be made of sliced cod that has either been crimped or sprinkled for a day with salt, to make it firm. Fry it with some onions in a pan till it is of a fine brown; then put it in a stew-pan with some good veal gravy, a spoonful or two of curry powder, a bit of butter rolled in flour, and four spoonfuls of rich cream. Season to taste, with salt and cayenne. Stew it slowly till done. Serve with rice, or in a rice border.

Cod Pie

Take a piece of the middle of a small cod and salt it well one night; next day wash it, season with pepper and salt and a little cayenne; place it in a pie-dish with a few bits of butter and a little good broth; cover it with crust and bake it. Make a sauce of a spoonful of broth, a quarter of a pint of cream, a small piece of roux, and a little grated lemon-peel; give it one boil, raise the crust, and pour it over the fish when it is baked enough. Oysters may be added and also minced parsley. Soles and turbots may be dressed the same way.