500. Stewed Cod

Cut some of the finest pieces from the thickest part of the fish, place them in a stewpan with a lump of butter the size of a walnut or larger, three or four blades of mace, bread crumbs, pepper, salt, a small bunch of sweet herbs, and some oysters, with a little of then-own liquor. When nearly done add a large wine-glass of sherry, and stew gently until enough.

501. Cod Scalloped

Take enough cold dressed cod to nearly fill all the shells you purpose using, pound it, beat up the yolk of an egg, and pour over it, add a few shrimps skinned, salt, pepper, and a little butter; do not quite fill the shells, strew over them fine bread crumbs, and drop butter in a liquid state over them. Brown them before the fire in a Dutch oven.

502. Tail Of Cod

Boil as previously directed, and when sufficiently done, that the meat may be easily removed from the bones, divide it into tolerable sized pieces, and in a light batter fry them brown. Send up crisped parsley with it as a garnish.

It is sometimes cooked plainly with oyster sauce,

503. Baked Cod

Cut a large fine piece out of the middle of the fish; skin it carefully; stuff it with a stuffing composed of the yolks of two eggs boiled hard, the roe half-boiled, bread crumbs, grated lemon peel, butter, pepper, and salt, to taste. Bind it with the undressed white of an egg, sew in the stuffing with white thread. Bake it in a Dutch oven before the fire, turn it frequently, and baste it with butter; serve with shrimp sauce, plain butter, or oyster sauce.

A tin baking dish is preferable to any other for cooking this fish.

504. Cod's Head

Secure it well with strong string, not too thick; put it into a fish-kettle; cover it with water; put in a small handful of salt, a wine-glassful of vinegar, a quantity of scraped horse radish. Place the fish upon a drainer, and when the water boils, put it into the kettle. Boil gently; when the fish rises to the surface, it is enough; drain it, and be very particular in sliding the fish into the fish-plate, that it is not broken.

Garnish with scraped horse-radish and lemon. Serve with shrimp and oyster sauce.

505. Cod Fish Pie

Take a piece from the middle of a good sized fish, salt it well all night, then wash it, and season with salt and pepper and a few grains of nutmeg, a little chopped parsley and some oysters, put all in your dish with pieces of butter on the fish; add a cup of good second white stock and cream; cover it with a good crust, add a little lemon juice in the gravy.

506. Curry Of Cod

This is a firm fish if good; when cold you can separate the flakes, and proceed as before, adding two dozen of large oysters to your fish.

507. Salt Cod

There are a variety of opinions upon the method of dressing this dish, many labouring so hard with soaking and brushing, to produce tenderness, but accomplishing that one end they completely destroy all flavour. It is doubtless an essential point to remove the dry, unwholesome hardness of the fish, but it is equally essential to retain the flavour, and experience has taught the author that the following process is the most successful of any he has hitherto attempted: Soak the fish for eight hours in clean cold water (not spring water), let the water have enough vinegar in it to impregnate it with a slight flavour and no more, after soaking the above time take it out and.let it drain three or four hours, then put in soak again for four hours, when this has been done, place it in a fish kettle with plenty of cold, soft water, let it come to a boil very gradually, place it on the side of the fire, and it will cook gradually until enough. Serve with parsnips and egg sauce.