Salt Codfish Pie

Make a crust by sifting together four cups of flour, three heaping teaspoons of baking powder and a teaspoon of salt Mix in half a cup of drippings or lard, and add milk till you have a soft dough it will probably take about a pint of milk. Roll out, and for the upper crust roll in a little butter. Line a deep baking dish with the crust. Freshen some pickedup codfish by pouring tepid water over it and letting it stand five minutes, then draining.

Put on the baking dish bottom crust a layer of the codfish, sprinkle with cracker or bread crumbs, lay next some bits of butter, and spread a cream sauce made by thickening a pint of boiling milk with two tablespoons of flour. Next break three or four uncooked eggs on the cream, salting and peppering the eggs. Make the next layer of the codfish, and proceed as directed in the layers till you have used your material and have a full dish. Lay on the top crust, slit its center two or three times and bake the pie about threequarters of an hour till the crust is a delicate brown.

Toasted Salt Cod

Tear the fish in thin strips and freshen by standing in tepid water five minutes. Press the strips on a cloth to dry them and then broil a light brown over a fire. Lay on a hot platter and spread each strip with butter.

Salt Cod With Tomato Sauce

Pick about half a pound of salt cod in small pieces and freshen it by letting it stand five minutes in enough tepid water to cover it. Or take the shredded codfish bought in packages and ready for use although you may find it a little too salt without freshening by rinsing in cold water. Grate or chop an onion fine, add it to half a cup of melted butter and two tablespoons of flour. Brown onion, butter and flour together, add pepper to your taste, and a cup of tomatoes cooked and beaten or put through a strainer till they form a smooth pulp. Cook together. Press the water from your cod, and when the sauce boils stir it in. Serve hot.

Boiled Finn an Laddie

In choosing the fish be sure its preservation is good. Not infrequently it may be found bad in some part Wash and skin and lay in cold water enough to cover. Set over a fire, cover tight, and keep just to simmering point. In half to threequarters of an hour the flesh can be raised free from bone which is a sign the fish is done. Have a hot platter, lay the fish on it, spread it with butter and serve at once.

Broiled Smoked Herring

Let the herring lie in hot water for a quarter of an hour. Wipe, rub off the skin, lay on a broiler over a hot fire and broil, turning both sides to the fire. Lay on a hot platter and spread with butter or with Maitreya hotelier sauce.

Salt Mackerel With Milk Sauce

Wash the mackerel and soak overnight in cold water in a cold place. If you have plenty of milk cover the fish overnight with that for freshening. Next day rinse rapidly with cold water and put on its back in a drippingpan. Pour over it fresh milk enough to rise to the upper surface as it lies in the pan, and bake half an hour in a good oven. About ten minutes before the fish is done mix together two even tablespoons of butter and two even tablespoons of flour. Stir this in the hot milk round the fish, and leave it to finish cooking. Lay the fish on a hot platter, stir the thickened milk thoroughly, add a dash of cayenne and pour over the fish.

Broiled Salt Mackerel

Follow the directions for soaking given in the foregoing receipt. Wipe the fish dry, brush it lightly with olive oil, lay it on the broiler with skin side up first, then broil quickly. Lay on a hot platter, squeeze half a lemon over it, and send it to the table at once. A few sprigs of watercress or crisp red radishes go well with broiled mackerel