How To Boil Cod

Hub a little salt down the bone, and over the thick part. Wrap it in a cloth and put it over the fire in cold water; putting it into hot water at first will cause the outside to break before the centre is done. See that it is covered with water, and throw in a table-spoonful of salt. Take off the froth carefully, and boil it half an hour. Fresh cod is eaten with oyster sauce and melted butter, or with the latter alone, prepared as directed under the head of Drawn Butter, with the addition of parsley and if you choose three or four eggs boiled very hard, cut up and put into it.

The head and shoulders of cod are so much thicker than the other part, that it is impossible to boil the fish whole and have all parts equally cooked. It is therefore a good way to buy a large cod, divide it, boil the head and shoulders, and fry the other part, or sprinkle it with salt, and after a day or two, broil it.

Cod Sounds And Tongues

Soak them over night, wash and scrape, and boil them gently a short time, in milk and water. To be eaten with drawn butter. If fresh, wash, and dry them with a cloth, dip them in meal, and fry with a little salt pork.

How To Bake A Cod Or Black Fish

The simplest way of baking fish, is very good. Spread little pieces of bread, with butter; pepper and salt them, and lay them inside the fish. Then take a needle and thread and sew it up. Put a small skewer through the lip and tail, and fasten them together with a piece of twine. Lay it into a dish, in which it may be served, put two or three thin slices of salt pork upon it, sprinkle salt over it, and flour it well. Baste it several times with the liquor which cooks out of it. A fish weighing four pounds will cook in an hour.

How To Make A Richer Dish

Chop fine a half a teacupful of fat ham; add a large spoonful of butter, some parsley, thyme, marjoram, a little salt, nutmeg, and pepper. If you have oysters, add a few. Beat two eggs, and put all together with fine bread crumbs enough to compound them. With this, stuff the fish, which should be floured thick, and wind a string around it to keep it together, or else sew it up. Fasten the head and tail together with a skewer. Bake it in a stove an hour. Baste it with butter.

How To Fry Cod (Or Other Fish)

After it has been cleansed, cut it into pieces of the proper size, and lay them in a cloth in order to dry them. Fry four or five slices of salt pork, or use instead, lard or nice beef drippings; but pork is preferable. When the slices are fried crisp, take them out, dip the pieces of fish in a plate of fine Indian meal, and lay them into the spider. Fry them brown. When the fish is done, lay it with the pork into a hot dish. Pour a little water into the spider, boil it up, dredge in browned flour, and pour the whole over the fish.

How To Boil Salt Cod

Lay a piece of salt fish into the cellar a few days before it is to be cooked, that it may become softened by the dampness. The afternoon before it is to be boiled, wash it carefully in several waters. It is well to keep a brush on purpose to cleanse salt fish, and use it repeatedly while it is soaking. Leave it in water till morning, and then put it into a kettle, and set it where it will keep warm, and at length simmer, but not boil. Eat it with beets and potatoes, and drawn butter; or with pork scraps if you prefer.

To prepare the Scraps. Cut salt pork into very small square pieces, put them in a saucepan, and cook them till they are crisped. A quarter of a pound of pork will be enough for a family of five, and it will take half an hour to fry it enough.

There is a great difference in the quality of salt fish. The Dun is considered best.