The ingredients are three pounds of the fresh fish cut in slices of the thickness of three-quarters of an inch, and taken from the body of the fish; a handful of fine bread-crumbs, with which should be mixed pepper and salt, and a little minced parsley and an egg, beaten light. Enough dripping to fry the cutlets.
Cut each slice of fish into strips, as wide as two fingers, dry them with a clean cloth, rub lightly with salt and pepper. Dip the slices in the egg, then the crumbs, and fry in enough fat to cover. Drain away every drop of fat, and lay the cutlets on a napkin on a hot dish.
Mrs. C. Leone.
Take one or two thick slices of cod, tail end of the cod, remove the skin, dredge flour over the fish, and fry it in hot lard until nicely browned. Take it out gently with an egg-slice, drain, and put it into a saucepan with as much good brown gravy, boiling, was will swim it. Add a little salt and cayenne, the juice of half a lemon, a lump of sugar, an onion stuck with two cloves, and a little tomato catsup. Simmer softly till the fish is cooked; take it out, place it on a hot dish, strain the gravy, thickening it with a little browned butter. I. W. M.
One-half pound of codfish, four medium potatoes, two eggs; boil fish and potatoes together till potatoes are cooked; mash together and beat very lightly; add the eggs well beaten and fry brown on a griddle like pancakes. Slice the potatoes and prepare the fish in small pieces before boiling. Louise Dewey.
Take cod's roe that has been smoked, shave it into small pieces, put it in a saucepan with butter and a little pepper. Stir well over the fire and pour it on pieces of toast cut diamond-shaped. Mrs. G. S.
Take a piece of boiled fresh cod, remove the skin and bones, and pick into flakes; put these into a stew-pan with a little butter, pepper, and salt. Put on the fire, and when the contents of the pan are quite hot add a pint of cream and milk; thicken a trifle and all is ready to serve.
T. R. Rich.
Pick (not shred) one cupful of codfish; place in a spider and fill and cover with cold water. Stir a moment over the fire and drain off the water. Stand on the stove, cover the fish with one and one-half pints of milk and a large tablespoonful of butter. Stir into a cup of cold cream two heaping tablespoonfuls of flour and when the milk on the stove is about to boil mix this with it. When the mixture has thickened stand where it will boil no longer and stir into it one egg. Serve at once.
Mrs. A. M. Woods.
Take the middle part of a large codfish or a whole small one, a teacup of bread-crumbs, peppered and salted, two tablespoonfuls boiled salt pork, finely chopped, one tablespoonful of herbs - sweet marjoram, thyme, and a mere suspicion of minced onion - one teaspoonful of Worcestershire sauce, one-half a teacup of melted butter, juice of one-half a lemon, one beaten egg. Lay the fish in cold, salted water for half an hour, then wipe dry and stuff with a forcemeat, made of the crumbs, pork, herbs, onion, and seasoning, bound with the beaten egg. Lay in the baking-dish, and pour over it the melted butter, which should be quite thin, seasoned with the sauce. Bake in a moderate oven for an hour, or longer, if the piece is large, basting frequently, lest it should brown too fast. Add a little butter and water if the sauce thickens too much. When the fish is done, remove it to a hot dish, strain the gravy over, and serve. Mrs. Charles Ebert.
Clean carefully a fresh codfish, place in a kettle with salted cold water and boil fast at first then slow. When done take out and remove skin. For sauce put a cup of butter into a stew-pan and stir in one tablespoonful of flour. When brown stir in a cup of cream, add a little salt and pepper. Let just come to a boil and serve with the fish.
Ina T. McMullen.