Cod Fish

A fresh cod requires about the same time to cook as a rock fish; proceed as above, always remembering to put the fish on in cold water, sufficient to cover it, and simmer slowly, or the fish will break to pieces; serve with egg or oyster sauce, and garnish with parsley.

Cod Fish (Salt)

Put the fish in cold water and let it remain four or five hours, to extract the salt; change the water and wash the fish very clean; lay it in a fish-kettle with plenty of cold water, bring it to a boil, then set it back on the range or stove where it will keep at a boiling temperature without cooking; when perfectly tender, drain it, and prepare the sauce as follows: Put in a sauce-pan a quarter of a pound of butter, melt it over the fire, and stir in it a small tablespoonful of flour to a smooth paste, add a very little water, stir until it thickens, but do not allow it to boil, add to it a tablespoonful of chopped parsley, two hard-boiled eggs chopped fine, and a coffee-cup full of rich milk; give it one boil up, take the outside skin and the large bones from the fish, put it in a rather deep dish, pour the sauce over it, and serve.

Cod-Fish Cakes

Cut the fish into pieces the size of your hand as much as you need for the cakes, lay it the skin side uppermost in a pan of cold water, cover it closely and set it in the oven over night; in the morning pick it to pieces, taking out all the bones and skin, chop it very fine in a hard wooden bowl; to two cups of minced fish allow three of mashed potato, prepared as for the table, stir the fish and potato together with a fork; beat in a bowl the yolks of two eggs, stir in it two tablespoons of soft butter (warmed but not melted) to a smooth paste, add a little black pepper, beat the whites of the eggs to a stiff froth, and mix it with the yolks and butter; turn in the fish and potato, mix it well with a fork, flour your hands, and roll tablespoonsful- into round balls, flatten them to half an inch thick, and fry them brown in hot lard. Serve on a shallow dish.

New Haven Cod-Fish Cakes

Put the fish to soak in cold water over night; in the morning pick the bones from the fish, take off all the skin, and chop the fish very fine; peel, boil and mash as for he table white potatoes; to one cup of the chopped fish, add two of the mashed potato; stir together 'with a fork, mould into balls, flatten them to half an inch in thickness, and fry them brown in sweet beef drippings or the fat of salt pork fried.