Arrange in a baking-dish with layers
of seasoned crumbs, and add sufficient milk to moisten. Cover with
crumbs, dot with butter, and brown in the oven.
CODFISH A LA FLAMANDE
Prepare boiled codfish according to directions previously given.
Melt one tablespoonful of butter and cook in it a teaspoonful of
flour. Add one cupful of boiling water and cook until thick, stirring
constantly. Take from the fire, add the yolks of two eggs well
beaten, four tablespoonfuls of made mustard, and pepper, vinegar,
grated nutmeg, and minced parsley to season. Add gradually half
a cupful of melted butter, pour over the fish, and serve.
[Page 106]
STEWED CODFISH A LA SHREWSBURY
Stuff the fish with drained oysters and seasoned crumbs, adding two
tablespoonfuls of butter in small bits. Sew up, put on the grating
in a fish-kettle, seasoning with salt, pepper, and minced parsley.
Dot with butter and add the oyster liquor, and two cupfuls each of
stock and water. Simmer for forty minutes, basting as required.
Take up the fish, thicken the sauce with butter and flour cooked
together, and boil for ten minutes. Take from the fire, add a
tablespoonful of butter, the juice of a lemon, and the yolks of
two eggs well beaten. Strain over the fish and serve.
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