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Classic
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page 478
6. Fried Salt Mackerel. Wash and cleanse the mackerel well, and put them into
cold water to soak, changing the water every two hours: then put them into fresh
water. In the morning drain of the water, wipe them dry, roll in flour and fry
in butter on a thick bottomed frying pan. Serve with melted butter and garnish
with parsley.
7. Potted Fish. Take out the backbone of the fish; for a, fish weighing about 2
pounds take a tablespoonful of allspice and cloves mixed; put the spice into a
little bag, put sufficient salt on the fish, then roll in a cloth, over which
sprinkle a little cayenne pepper; put layers of fish, spice and sage in
alternate layers into an earthen jar, cover with the best vinegar, close the jar
closely with a plate, over this put a covering of dough about 1/2 inch thick.
Have the edges of the crust adhere closely to the jar so as to make it
air-tight. Put the jar into a pot of cold water and let it boil from 3-5 hours.
Serve when cold.
8. Codfish Balls. Take a pint of codfish picked fine, two pints of whole raw
peeled potatoes , sliced thickly; put them together in plenty of cold water and
cook until the potatoes are thoroughly cooked; take from the fire and drain.
Mash, add a piece of butter the size of an egg, and about 3 spoonfuls of rich
milk. Make into little balls, put butter and lard half and half into a frying
pan, and when hot put in the balls and fry to a nice brown.
9. Stewed Codfish. Take a piece of codfish and lay it into cold water for a few
minutes. Pick it into small pieces, put it on the fire in a stewpan with cold
water, let it come to a boil, drain off the water, and then add a pint of milk
to the fish. Set it on the fire again, and let it boil slowly for a few minutes,
then add a large piece of butter, a little pepper, and flour enough to thicken
the milk to make a cream. Stew a few minutes longer, and just before serving
stir in the well beaten yolks of two eggs.
10. Baked Codfish. Soak and pick the fish the same as for codfish balls. Take
the same quantity of cold mashed potatoes as you have fish, a large piece of
butter
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