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Classic
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page 26
put it in a vessel of clean water, add a tea-spoonful of saleratus, change the
water again just before dinner, and let it barely simmer; it will not bear
boiling.
TO COOK COLD CODFISH.
Pick it up very fine put it in a clean pan, add an equal quantity of mashed
potatoes, some black pepper, a little cream, and salt, mash them well together,
roll them in balls, and fry in hot lard.
TO STEW OYSTERS.
Take a quart of oysters, lay them out of the liquor, into cold water, take the
liquor and strain it through a sieve, add an equal quantity of water, put it in
a saucepan, then a tea-spoonful of black pepper, an ounce of sweet butter, then
lay the oysters in, let them simmer a few minutes, have ready a deep dish with
some nice slices of toasted bread, then pour the oysters over them.
FRIED PERCH.
Clean them, lay them in salt and water, and let them remain an hour or so, wipe
them perfectly dry, dip them in flour, have your lard properly heated, that is
to say, boiling. Fry them a light brown.
SALMON FRIED.
Is fried the same way.
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