Soak fillets of codfish in this for an hour, then drain, dip into
beaten egg, then into crumbs, and fry in deep fat. Drain on brown
paper and serve with Tartar Sauce.
BROILED CODFISH
Split the tail end of the fish and broil. Serve with melted butter,
lemon-juice, and minced parsley.
CODFISH PIE
Prepare Creamed Codfish according to directions previously given,
seasoning with grated onion. Fill a buttered baking-dish and cover
[Page 111]
with mashed potato, beaten very light with an egg and a little
cream. Rub with melted butter, sprinkle with grated cheese, and
bake in a quick oven.
ESCALLOPED CODFISH
Prepare the fish according to directions previously given. Flake
and prepare according to directions given for Creamed Codfish. Put
into a buttered baking-pan with layers of seasoned crumbs between,
add milk to moisten, cover with crumbs, dot with butter, and brown
in the oven.
[Page 113]
FORTY-FIVE WAYS TO COOK EELS
BRAISED EEL
Skin and clean an eel, cut it into two-inch pieces, sprinkle with
salt, and let stand for an hour. Soak in cold water for ten minutes,
drain, and dry. Put into a buttered saucepan, seasoning with grated
nutmeg, salt, and pepper. Cover with sliced lemon, chopped shallot,
minced parsley, and a few pepper-corns.
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