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page 9
If with smelts, be careful that no water hangs about the fish; or the beauty of
the smelts will be taken off, as well as their flavour.
Serve with plenty of oyster or shrimp-sauce, and anchovy and butter.
Crimp Cod.
Boil, broil, or fry.
Cod Sounds boiled.
Soak them in warm water half an hour, then scrape and clean; and if to be
dressed white, boil them in milk and water; when tender serve them in a napkin,
with egg-sauce. The salt must not be much soaked out, unless for fricassee.
Cod Sounds to look like small Chickens.
A good maigre-day dish. Wash three large sounds nicely, and boil in milk and
water, but not too tender; when cold, put a forcemeat of chopped oysters, crumbs
of bread, a bit of butter, nutmeg, pepper, salt, and the yolks of two eggs:
spread it thin over the sounds, and roll up each in the form of a chicken,
skewering it; then lard them as you would chickens, dust a little flour over,
and roast them in a tin oven slowly. When done enough, pour over them a fine
oyster-sauce. Serve for side or corner dish.
To broil Cod Sounds.
Scald in hot water, rub well with salt, pull off the dirty skin, and put them to
simmer till tender: take them out, flour, and broil. While this is being done,
season a little brown gravy with pepper, salt, a teaspoonful of soy, and a
little mustard: give it a boil with a bit of flour and butter, and pour it over
the sounds.
Cod Sounds ragout.
Prepare as above; then stew them in white gravy seasoned, cream, butter, and a
little bit of flour added before you serve, gently boiling up. A bit of
lemon-peel, nutmeg, and the least pounded mace, should give the flavour.
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