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Classic
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page 25
pounded cracker, and season it with mushroom catsup, and the juice of a lemon.
Pour the gravy over the fish, after it has boiled up once. Garnish it with
slices of lemon.
CODFISH PIE
Put the fish in cold water to soak, the night before wanted; then boil it well,
and pick it into small pieces; set it on a fish drainer to get cold. Boil four
eggs hard, peel and slice them very thin; the same quantity of onion sliced
thin. Line the bottom of a pie-dish with a layer of potatoes sliced thin; then a
layer of onions, then of fish, and of eggs, and so on till the dish is full.
Season each layer with a little pepper, then mix a tea-spoonful of mustard and a
little mushroom catsup in a gill of water, put it in the dish, and put on top an
ounce of fresh butter, broke in bits. Cover it with puff-paste, and bake in one
hour.
BOILED PERCH.
Clean them carefully, and put them in a fish-kettle with as much cold
spring-water as will cover them, and a handful of salt. Set them on a quick fire
till they boil, and when they boil, set them on one side to boil gently for
about ten minutes or more, according to their size.
TO COOK SALT COD.
Soak the fish in spring-water, the night before it is to be dressed. In the
morning take it out and
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