Comprising Cod. and Oyster Sauce.

Do. stuffed and baked.

Do. d la creme au gratin.

Crimped slices of Cod, and Oyster Sauce.

., d la Seville.

Fillets of Cod d I'Indiinne.

Crimped slices of Cod d la Hollandaise.

d la Colbert.

in Matelotte Normande. Scollops of Cod d la Bechamel. Slices of crimped Cod d la Maitre d'Hotel. Baked Cod's head.

441. Cod, And Oyster Sauce

Boil the cod, whether it be crimped or plain, in boiling spring water, into which throw a handful of salt; as soon as the fish is done, drain it instantly, and place it on a dish, with a clean wet napkin over it, to keep it moist: just before dinner, take off the napkin, and send the cod to table with a sauce-boat full of white Oyster sauce (No. 50).

Cod-fish is rarely dressed whole, as, in addition to its unwieldy size, the length of time required to boil so large a fish deprives it materially of its peculiar attraction, which is never so effectually obtained as when the fish is crimped, and cut into slices, previously to its being boiled.

442. Cod Stuffed And Baked

Clean, trim, and stuff a cod with some well-seasoned veal-stuffing ; secure this by sewing up the belly ; then truss the fish in the shape of the letter S ; make several deep incisions on either side, and place it in a deep baking dish previously well spread with fresh butter; season with chopped parsley and mushrooms, pepper and salt; moisten with half a bottle of Sherry, and the liquor of two dozen oysters; then set the fish in the oven to bake; and every ten minutes, or oftener, baste it with its own liquor; when it is nearly done, sprinkle it over with some fine raspings of bread, and again put it in the oven for ten minutes longer. When the cod is baked, draw the strings out of it; place it on its dish, then pour two glasses of Sherry into the dish in which the cod has been baked, and also a little consomme - to detach the glaze from round the pan; pass the whole through a tammy into a stewpan; add some brown sauce; reduce the whole to a proper consistency; work in a pat of anchovy butter, a little cayenne, and lemon-juice, beard the oysters, and add them to the sauce; pour it round the cod, and send to table.

443. Cod A La Creme Au Gratin

Is prepared in a similar manner to tubot a la creme au gratin (for which see No. 401).

444. Crimped Slices Of Cod And Oyster Sauce

Put crimped slices of cod in boiling spring water containing a handful of salt, as before directed; as soon as it boils up again, set the fish-kettle by the side of the stove to continue boiling for about a quarter of an hour; when done, drain and dish up the fish with some pieces of liver and charlton*, - which should be boiled apart from the fish, so that the oil contained in the liver may not spoil the color or flavor of the cod. Send up to table with a boat of Oyster sauce (No. 50).

445. Slices Of Cod A La Seville

Wash and dry half a pound of Carolina rice ; fry it in salad-oil. drain it on a sieve, and afterward put it into a large fricandeau pan; then cut some pieces of crimped cod, about four inches square, and fry them of a fine color in some salad-oil, after which drain and place them on the rice. Next cut a Spanish onion into very thin slices, and fry these in some of the oil used for the fish; drain off the oil and add six large ripe tomatas, from which the seeds have been squepzcd ; simmer the tomatas and the onions together on the fire for five minutes, and pour the whole on the fish and rice; season with a little cayenne, salt, and lemon-juice; moisten with a pint of good broth; place a buttered paper on the top, cover with the lid of the pan, and put the whole to bake in the oven. In about half an hour, the fish and rice will be done, when take the pieces of cod out of the rice, place them on an earthen dish, and with a wooden spoon stir the rice over the fire, in order to mix it with the seasoning; after which put the rice on a silver dish, and place the pieces of cod-fish on it; sauce it round with some Muscle sauce (No. 52), and send to table. This is a favorite dish in Spain.