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Classic
Cook Books
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page 27
milk if necessary. Make it all into a large soft pat, or cake, smooth it with a
knife blade and put it in the stove to be browned lightly.
CODFISH CAKES
Soak the codfish all night, then scald for ten minutes; put to it an equal
quantity of potatoes boiled and mashed; moisten it with beaten eggs, a bit of
butter and a little pepper; form it into round cakes, about half an inch thick,
roll them each one in flour, and fry in hot lard until they are a delicate
brown. The lard must be boiling, and the cakes fried gently.
COD AU BEURRE ROUX
Cod; a little browned butter; a little flour; sugar; one onion; tablespoonful of
vinegar.
For cod au beurre roux, boil a piece of cod and separate it into flakes; brown
some butter, dredge in a little flour, and a little sugar in powder, and in this
fry some slices of onion a fine brown; throw in the vinegar, boil it up, pour
over the fish, and serve it with crisp parsley.
OYSTER STUFFING FOR TURKEY
Take three or four dozen nice plump oysters, wash and beard them, add to them a
tumblerful of bread crumbs; chop up a tumblerful of nice beef suet; mix
together, and moisten with three eggs; season with salt, pepper, a little
butter, a teaspoonful of mace, and some cayenne pepper. Roll force-meat into
cakes, and fry them. They are pretty laid around a turkey or chicken.
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