Cook until light brown in butter.
MATELOTE OF CODFISH
Mix together one cupful of oysters, two cupfuls of bread-crumbs,
two tablespoonfuls of butter, one egg, and a small onion, chopped.
Stuff a small boned codfish and sew up. Lay the fish on slices of
bacon in a baking-pan and cover the top with bacon. Add sufficient
boiling water and bake for an hour, basting as required.
STEWED CODFISH
Flake cold cooked cod and reheat with butter, pepper, salt, minced
parsley, cayenne, and lemon-juice. Serve very hot on toast.
FILLETS OF CODFISH
Clean and bone the fish and cut into thick strips. Put into a buttered
saucepan with a little stock, season, sprinkle with minced parsley,
and set into the oven, covered with a buttered paper. Serve in a
deep platter with a border of mashed potatoes.
[Page 110]
FRIED COD
Prepare the fish according to directions given for Fillet of Codfish.
Season, dredge with flour, dip in egg and bread-crumbs, and fry
in deep fat.
FRIED CODFISH A LA MAITRE D'HOTEL
Prepare according to directions given for Fried Codfish. Serve
with a sauce of melted butter, lemon-juice, and minced parsley.
FRIED FILLETS OF CODFISH
Mix together one tablespoonful of olive-oil, two tablespoonfuls
of lemon-juice, and salt, grated onion, and paprika to season.
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