495. Cod - Boiled

The thickness of this fish being very unequal, the head and shoulders greatly preponderating, it is seldom boiled whole, because in a large fish the tail, from its thinness in comparison to the upper part of the fish would be very much overdone. Whenever it is boiled whole, a small fish should be selected. Tie up the head and shoulders well, place it in the kettle with enough cold water to completely cover it; cast in a handful of salt. The fish if a small one will be cooked in twenty minutes after it has boiled, if large it will take half an hour.

When enough, drain it clear of the scum, remove the string; send it to tableg arnished with the liver, the smelt, and the roe of the fish, _ scraped horse-radish, lemon sliced, and sprigs of parsley.

The garnish sometimes consists of oysters fried, or small fish fried, or whitings; this is at the option of the cook.

Anchovy or oyster sauce is served with it.

The tail, when separated from the body of the fish, may be cooked in a variety of fashions. Some salt rubbed into it and hanging it two days, will render it exceedingly good when cooked. It may be spread open and thoroughly salted, or it may be cut into fillets, and fried.

If the cod is cooked when very fresh, some salt should be rubbed down the back and the bone before boiling; it much improves the flavour; or, if hung for a day, the eyes of the fish should be removed, and salt filled in the vacancies. It will be found to give firmness to the fish, and add to the richness of the flavour.

496. Cod Sounds. - Ragout

The sounds should not be much soaked, but thoroughly cleaned, simmer them for a short time, broil them, having first floured them; when they are just tender, stew them in white gravy which has been well seasoned, add a little cream, a bit of butter, a spoonful of flour, give it a boil, flavour with nutmeg, a small piece of lemon-peel, and a dash of pounded mace; serve.

497. Slices Of Cod

Three slices make a small dish; put them in a baking-dish, cover them over with some good second stock, a little essence of anchovies; when done thicken the stock, and pass it through a tammy, pour it over your fish, season with cayenne pepper, and salt, and lemon juice, if for capers add them, if for maitre d' hotel add cream and parsley chopped fine.

498. Cod Sounds - Boiled

If boiled, they should be first soaked in warm water, or scalded in hot water; the latter is the quickest, the former the surest method; they should soak half an hour if put into warm water, the dirty skin should be removed, and when thoroughly cleaned boiled in equal parts of milk and water until tender. They should be sent to table with egg sauce.

499. Crimped Cod

Cut the cod, which should be quite fresh, in handsome slices, and lay.it for about three hours in spring water salted, a little vinegar must be added, say one wine-glassful; make a fish kettle more than three parts full of spring water, in which a large handful of salt has been thrown, let it boil quickly, put in the cod, keep it boiling for ten minutes, it will then be enough; take up the slices of fish with care, and lay them upon a fish plate, garnish with sprigs of parsley, sliced lemon, horse-radish scraped into curls; serve with shrimp and oyster sauce.