Fried Cod Fish

Get slices of cod about half an inch thick, sprinkle with pepper and salt, and if convenient let them lie for an hour or two. Then dip them in yolk of egg and sifted bread crumbs seasoned with salt, a pinch of dried parsley very finely sifted, and a shake of black pepper. Fry quickly in plenty of fat.

Cod's head cleverly fried is esteemed a great delicacy, and a fine one may generally be had at a very small cost, and will furnish a breakfast for two persons.

Rechauffe Of Cod Fish

Take the fish from the bones, making sure none are left in it; make a sauce by boiling the bones and skin in broth, and afterwards reducing it to a very small quantity by boiling rapidly without the lid of the stewpan. Use to this an equal quantity of cream or milk, flavour nicely with Burgess's essence of anchovy, cayenne pepper, and salt; then make it very thick with equal quantities of corn-flour and flour. Stir the fish into this sauce whilst hot, spread a layer of finely sifted bread-crumbs on a buttered dish, lay the fish on this, then cover over thoroughly with another layer of crumbs, put a little dissolved butter over it and bake a quarter of an hour in a quick oven. If you have any oyster or lobster sauce left it will answer well to mix with the fish instead of making fresh, only it must be very thick, as when the dish goes to table it ought not to be moist. Turbot, or indeed almost any fish, is good re-warmed in this way, and the addition of shellfish is always an improvement.

Hard Cod's Roe

This is a very cheap, and, if well prepared, makes an excellent dish. Get the fresh roe the day before it is wanted, boil it in salt and water until perfectly firm, when cold slice it into cutlets a quarter of an inch thick and lay them in a pickle composed of a pinch of saltpetre and of baysalt, a teaspoonful of common salt, a pinch of pepper, ground cloves, nutmegs, and allspice, the whole mixed with two teaspoonfuls of vinegar. Let the cutlets remain in this pickle until the next day, turning them occasionally. A little before cooking, drain, dry, brush over with egg, and dip them in finely sifted bread-crumbs well seasoned with pepper and salt, and a pinch of chopped parsley. Fry the cutlets in butter until a nice brown, and when about to serve pour round them a sauce made as follows: Take a gill of good gravy, add a few drops of essence of anchovy, thicken it with flour, chop up a tablespoonful of capers and boil them for a minute in the gravy. After taking it from the fire stir in a spoonful of plain or any good pickling vinegar.