Soak the fish over night, change the water, and simmer until done.

Serve with a Drawn-b.u.t.ter Sauce.

BOILED SALTED CODFISH WITH EGG SAUCE

Prepare the fish according to directions given in the preceding recipe. Cook one teaspoonful [Page 96]

of corn-meal until thick in one cupful of milk, add one cupful of mashed potatoes, the codfish chopped, two tablespoonfuls of b.u.t.ter, two well-beaten eggs, and pepper to taste. Prepare an Egg Sauce, pour over the fish, and serve.

BOILED CODFISH WITH OYSTER SAUCE

Boil the fish in salted water, seasoned with pepper, cloves, and lemon peel. Prepare a Cream Sauce, and cook oysters in it until the edges curl, pour over the fish, and serve.

BOILED CODFISH WITH CREAM SAUCE

Boil the codfish slowly in salted water. Melt two tablespoonfuls of b.u.t.ter, add two tablespoonfuls of flour, and cook thoroughly.

Add two cupfuls of cream and cook until thick, stirring constantly.

Add salt, pepper, and anchovy paste to season, pour over the fish.

sprinkle with minced parsley, and serve.

BOILED CODFISH a LA HOLLANDAISE

Boil the fish according to directions previously given and serve with Hollandaise Sauce.

[Page 97]

BOILED CODFISH WITH CAPER SAUCE--I

Prepare according to directions given for Boiled Codfish with Cream Sauce, omitting the anchovy paste, and adding two tablespoonfuls each of capers and melted b.u.t.ter.

BOILED CODFISH WITH CAPER SAUCE--II

Boil a small fresh codfish in court bouillon, and allow it to cool partially in the liquor. Serve with Caper Sauce.

BOILED CODFISH CREAMED

Sew up the fish in a cloth dredged with flour, and boil in salted and acidulated water. Unwrap, and serve with sauce made of half a cupful each of milk and boiling water, thickened with two tablespoonfuls of b.u.t.ter rolled in flour. Take from the fire, add two eggs well-beaten, and salt, pepper, and minced parsley to season.

Add a tablespoonful of capers or tarragon vinegar, pour over the fish, and garnish with slices of hard-boiled eggs.

BOILED CODFISH WITH EGG SAUCE

Prepare the fish according to directions given in the recipe for Boiled Codfish with Oyster Sauce. Serve with Egg Sauce.

[Page 98]

CODFISH b.a.l.l.s WITH EGG SAUCE

Free two pounds of fresh cod from all bones; chop it and season with salt, pepper, grated nutmeg, and a little finely chopped lemon peel, adding chopped parsley, marjoram, a little soaked bread-crumbs with the water drained well out; mix with two unbeaten eggs and form into b.a.l.l.s the size of a tomato. Fry a large sliced onion in two ounces of b.u.t.ter, add a cupful of boiling water, let it boil up, then put in the b.a.l.l.s. When cooked, beat three eggs, strain in the juice of two large lemons, adding a little chopped parsley; stir this well in without letting it boil, then dish up the b.a.l.l.s and strain the sauce over. Garnish with parsley. If liked, add three or four cut-up tomatoes to the b.a.l.l.s.

CODFISH a LA CREOLE--I

Flake one pound of cooked codfish, add to it one cupful of boiled rice, half a can of tomatoes strained, a chopped onion, two tablespoonfuls of b.u.t.ter, and salt and pepper to season. Cook slowly for half an hour.

CODFISH a LA CREOLE--II

Soak over night two pounds of salt codfish. Fry brown in lard a chopped onion and a bean of garlic. Mix with three tablespoonfuls [Page 99]

of browned flour and cook thoroughly. Add a can of tomatoes which have been rubbed through a sieve and simmered until very thick.

Drain and rinse the fish, pour boiling water upon it and let stand until cool. Pick out the bones, add to the sauce, and reheat.

CODFISH PUFFS

Prepare the fish according to directions given in the preceding recipe. Mix with an equal quant.i.ty of mashed potatoes, add a heaping tablespoonful of b.u.t.ter, and mix thoroughly, using a little hot cream to moisten it. Add four eggs well beaten and mix thoroughly.

Drop by spoonfuls into boiling fat and fry brown.

CODFISH AU GRATIN

Cook in court bouillon and cool in the liquor. Sc.r.a.pe off the skin, take out the bones, and put in the baking-dish in which it is to be served. Sprinkle it thickly with grated cheese and pour over a Bechamel Sauce. Sprinkle with crumbs and bake golden brown.

ESCALLOPED CODFISH AND MACARONI

Mix together equal parts of cooked and broken macaroni and flaked boiled cod. Mix with Cream Sauce. Fill a b.u.t.tered baking-dish, [Page 100]

sprinkle thickly with grated cheese, cover with crumbs, dot with b.u.t.ter, and brown in the oven.

FRICa.s.seED SALT CODFISH

Soak over night in cold water two pounds of salt codfish. Take out the bones, cover with fresh water, and bring to the boil. Fry in olive-oil two chopped onions and a green pepper, with a sliced tomato, a bruised clove of garlic, and a chilli pepper. Add six cupfuls of stock, three tablespoonfuls of tomato catsup, a tablespoonful of minced parsley, and two cupfuls of peeled raw potatoes cut into dice. Cook until the potatoes are nearly done, then add the codfish and boil for five or ten minutes.

CREAMED CODFISH

Flake cold cooked codfish, or salted codfish which has been soaked and boiled. Mix with a Cream Sauce, adding one or two well-beaten eggs to the sauce just before serving.

ESCALLOPED CODFISH WITH CHEESE

Prepare according to directions given for Creamed Codfish. Cover with grated cheese, crumbs, and b.u.t.ter, and bake in the oven.

[Page 101]

BROILED SALT CODFISH

Soak two pounds of salt codfish over night. In the morning change the water, add a chopped onion, bring to the boil, and cool. Drain, wipe dry, rub with melted b.u.t.ter, and broil. Serve with Drawn-b.u.t.ter Sauce.

CODFISH SOUFFLe

Boil half a pound of salt codfish according to directions previously given. Mash the fish and mix with two cupfuls of mashed potatoes, pepper to season, and the yolks of two eggs well beaten. Beat thoroughly, fold in the stiffly beaten whites of the eggs, and bake in a hot oven until well puffed and brown.

CODFISH AND MACARONI

Soak over night half a pound of salt codfish. Boil for twenty minutes two ounces of broken macaroni. Melt one tablespoonful of b.u.t.ter, add one of flour, and cook thoroughly. Add one cupful of stewed and strained tomatoes and cook until thick, stirring constantly. Season with salt, pepper, and grated onion, add the fish and macaroni, and cook for an hour in a double-boiler.

CODFISH a LA BONNE FEMME

Soak over night three pounds of salt codfish.

[Page 102]

Boil for twenty-five minutes a quart of peeled potatoes, with salt, parsley, a clove, and an onion in the water. Add the fish and cook for ten minutes longer. Arrange the fish on a platter with the drained potatoes for a border. Melt one teaspoonful of b.u.t.ter, add one of flour, and cook thoroughly. Add two cupfuls of water in which the fish was cooked and cook until thick, stirring constantly.