Catfish Stewed With Tomatoes

Slice the fish, each weighing about two ounces, and fry these with a very little butter or dripping. When they are partly browned and about half cooked, add one breakfast cupful of water, one or two minced green onions, and a pod of red pepper. Strain a can of tomatoes over a colander on to the fish, and cook together for half an hour, Serve with pieces of dry toast.

Baked Codfish

Take a fresh cod and prepare it by tying up the head with string and filling the inside with maitre d'hotel butter, put the fish belly downward on a buttered drainer in a fish kettle, and pour over it a mixture made as follows: Melt two pounds of butter in a saucepan, add three quarts of chopped mushrooms, two blanched and chopped shallots, four tablespoonfuls of chopped parsley, the juice of two lemons, a crushed clove of garlic, and season to taste; all of these being partly cooked before used. Pour over the fish a pint and a half of white wine, and bring it quickly to a boil, then let cook gently for an hour and a half, basting the fish every ten minutes with the liquor. When the flesh is firm put the fish on a dish and pour over it half the fish stock, putting the rest in a sauce-boat. Any fish sauce may accompany it.

Baked Codfish With Cream

Take the tail of a cod, clean it, and boil in salted water with a little parsley. When it is done wipe and open down the back, remove the bones and break the meat into pieces. Place these pieces in layers, and between each one a little bechamel sauce slightly reduced with cream, also a piece of butter and nutmeg. Sprinkle a few breadcrumbs on top and brown it.

Codfish Balls

Take the bone from a piece of fish, make it weigh six ounces, soak in cold water, put in a saucepan and boil for half an hour. Pound it to a pulp, being careful that all the bones are removed. Boil a half pound of potatoes and when done mash them up with the fish, adding a tablespoonful of melted butter and one egg. Make this into balls and fry to a light brown.

Boiled Codfish With Cream Sauce

Take out the inside of a cod by the white skin of the belly, taking care to remove all blood. Place the fish in a kettle with salted cold water and boil fast at first and then slowly. When done take out and skin. Pour over it sauce made as follows: A quarter pound of butter put in a stew pan with one tablespoonful of flour, moisten . with a pint of cream, add a little salt and pepper and a teaspoonful of essence of anchovies; place the pan on the fire, let thicken but not boil.

Boiled Codfish With Hollandaise Sauce

Take the gills from a cod, also the entrails where the gills form a hole, chop off the fins and sprinkle over the fish a little salt, also putting some inside, then place in a cold place and let it remain for a few hours. Take it up, wash off the salt, tie the head with string, put it in a bowl of water and milk and let it disgorge for about three-quarters of an hour. Take it out and drain, put belly downward on a drainer in a fish kettle with enough cold salted water to cover it, add three cupfuls of milk and boil slowly until the cut begins to open.