If salt cod be used, shred it finely and soak six hours. Boil half an hour and let it cool. Mash potatoes to a cream; allow half as much potato as you have fish. Mix and heat by setting in a pan of boiling water over the fire, stirring frequently. When hot, beat in an egg, whip the mixture smooth; let the paste get cold, make into cakes or balls, roll in flour and set on ice. Of course, this should be done over night. In the morning fry in deep boiling beef dripping, clarified, or in cottolene or other fat. Cold fresh cod makes delicious "balls." Proceed as with the salt, leaving out the soaking, and salting to taste.
Wash and go all over the fish with a stiff whisk to dislodge salt crystals. Put on to soak in warm water, exchanging this three hours later for warmer, and leave all night. In the morning cover with hot water and set at the side of the range. Half an hour before breakfast drain and put into boiling water to which a tablespoonful of vinegar has been added, and boil gently for twenty-five minutes. Drain and lay upon a hot dish. Cover with a white sauce into which a finely-chopped boiled tgg has been stirred, and serve. You may substitute tomato sauce for white, if you like. It is very nice when milk is used instead of water in boiling it.
Soak and proceed as in the last recipe. Early in the morning take the fish from the hot water, cover with ice-cold water for five minutes; wipe dry, "marinade" in olive oil and lemon juice for half an hour, drain and broil. Serve with sauce tartare.
Skin, clean well, taking especial heed of the fat, which must be removed to the last bit. Cut into short pieces, marinade in salad oil and vinegar for an hour; roll, first in salted flour, then in beaten egg, then in rolled cracker, and fry in deep, boiling cottolene or other fat. Drain, dash and garnish with parsley and lemon.
Skin and clean; cut into short lengths, lay in cold water for half an hour; then put over the fire in cold water, just enough to cover them, and cook slowly for half an hour, or more, according to their size. A large eel may require an hour to make it tender. Turn off the water, cover the eels with a good white sauce seasoned with paprika, onion juice, salt and minced parsley; simmer five minutes and serve.
Soak over night when you have washed it well. In the morning lay in hot water for half an hour, then in ice-cold water for ten minutes, wipe dry and grill on a gridiron over a clear fire. It is most appetizing. Pass corn bread with it.
Wash the fish thoroughly, leave in cold water for three-quarters of an hour, then lay in scalding water for five minutes. Wipe very dry, rub butter and lemon juice well into the fiber of the fish and broil over a clear fire for fifteen minutes. Serve with a hot butter sauce, or with sauce tartare.