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Classic
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page 54
MAYONNAISE FISH.
Take a pound or so of cold boiled fish (halibut, rock, or cod), not chop, but
cut, into pieces an inch in length. Mix in a bowl a dressing as follows: The
yolk of four boiled eggs rubbed to a smooth paste with salad oil or butter; add
to these salt, pepper, mustard, two teaspoonfuls of white sugar, and, lastly,
six tablespoonfuls of vinegar. Beat the mixture until light, and just before
pouring it over the fish, stir in lightly the frothed white of a raw egg. Serve
the fish in a glass dish, with half the dressing stirred in with it. Spread the
remainder over the top, and lay lettuce leaves (from the core of the head of
lettuce) around the edges, to be eaten with it.
FISH CHOWDER. (Rhode Island.)
Fry five or six slices of fat pork crisp in the bottom of the pot you are to
make your chowder in; take them out and chop them into small pieces, put them
back into the bottom of the pot with their own gravy. (This is much better than
having the slices whole.)
Cut four pounds of fresh cod or sea-bass into pieces two inches square, and lay
enough of these on the pork to cover it. Follow with a layer of chopped onions,
a little parsley; summer savory and pepper, either black or cayenne. Then a
layer of split Boston, or butter, or whole cream crackers, which have been
soaked in warm water until moistened through, but not ready to break. Above this
put a layer of pork, and repeat the order given above--onions, seasoning, (not
too much), crackers, and pork, until your materials are exhausted. Let the top
most layer be buttered crackers well soaked. Pour in enough cold water to barely
cover all. Cover the pot, stew gently for an hour, watching that the water does
not sink too low. Should it leave the upper layer exposed, replenish cautiously
from the boiling tea-kettle. When the chowder is thoroughly done, take out with
a perforated skimmer and put into a tureen. Thicken the gravy with a
tablespoonful of flour and about the same quantity of butter; boil up and pour
over the chowder. Serve sliced lemon, pickles and stewed tomatoes with it, that
the guests may add if they like.
CODFISH BALLS.
Take a pint bowl of codfish picked very fine, two pint bowls of whole raw peeled
potatoes, sliced thickly; put them together in plenty of cold water and boil
until the potatoes are thoroughly cooked; remove from the fire, and drain off
all the water. Mash them with the potato masher, add a piece of butter the
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