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Classic
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page 64
TO CAVEACH FISH.
CUT the fish in pieces the thickness of your hand, wash it and dry it in a
cloth, sprinkle on some pepper and salt, dredge it with flour, and fry it a nice
brown; when it gets cold, put it in a pot with a little chopped onion between
the layers, take as much vinegar and water as will cover it, mix with it some
oil, pounded mace, and whole black pepper, pour it on, and stop the pot closely.
This is a very convenient article, as it makes an excellent and ready addition
to a dinner or supper. When served up, it should be garnished with green fennel,
or parsley.
TO DRESS COD FISH.
BOIL the fish tender, pick it from the bones, take an equal quantity of Irish
potatos, or parsnips boiled and chopped, and the same of onions well boiled; add
a sufficiency of melted butter, some grated nutmeg, pepper, and salt, with a
little brandy or wine; rub them in a mortar till well mixed; if too stiff,
liquify it with cream or thickened milk, put paste in the bottom of a dish, pour
in the fish, and bake it. For change, it may be baked in the form of patties.
COD FISH PIE.
SOAK the fish, boil it and take off the skin, pick the meat from the bones, and
mince it very fine; take double the quantity of your fish, of stale bread
grated; pour over it as much new milk, boiling hot, as will wet it completely,
add minced parsley, nutmeg, pepper,
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Classic
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