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Classic
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page 56
serve it in, butter the sides and bottom. Put first a layer of the minced fish,
then a layer of the cream, then sprinkle over that some cracker or bread-crumbs,
then a layer of fish again, and so on, until the dish is full; spread cracker or
bread-crumbs last on the top, to prevent the milk from scorching.
This is a very good way to use up cold fish, making a nice breakfast dish, or a
side-dish for dinner.
FISH FRITTERS.
Take a piece of salt codfish, pick it up very fine, put it into a sauce-pan,
with plenty of cold water; bring it to a boil, turn off the water, and add
another of cold water; let this boil with the fish about fifteen minutes, very
slowly; strain off this water, making the fish quite dry, and set aside to cool.
In the meantime, stir up a batter of a pint of milk, four eggs, a pinch of salt,
one large teaspoonful of baking powder in flour, enough to make thicker than
batter cakes. Stir in the fish and fry like any fritters. Very fine
accompaniment to a good breakfast.
BOILED SALT CODFISH. (New England Style).
Cut the fish into square pieces, cover with cold water, set on the back part of
the stove; when hot, pour off water and cover again with cold water; let it
stand about four hours and simmer, not boil; put the fish on a platter, then
cover with a drawn-butter gravy, and serve. Many cooks prefer soaking the fish
over night.
BOILED CODFISH AND OYSTER SAUCE.
Lay the fish in cold salted water half an hour before it is time to cook it,
then roll it in a clean cloth dredged with flour; sew up the edges in such a
manner as to envelope the fish entirely, yet have but one thickness of cloth
over any part. Put the fish into boiling water, slightly salted; add a few whole
cloves and peppers and a bit of lemon peel; pull gently on the fins, and when
they come out easily the fish is done. Arrange neatly on a folded napkin,
garnish and serve with oyster sauce. Take six oysters to every pound of fish and
scald (blanch) them in a half-pint of hot oyster liquor; take out the oysters
and add to the liquor, salt, pepper, a bit of mace and an ounce of butter; whip
into it a gill of milk containing half a teaspoonful of flour. Simmer a moment;
add the oysters, and send to table in a sauce-boat. Egg sauce is good with this
fish.
BAKED CODFISH.
If salt fish, soak, boil and pick the fish, the same as for fish-balls. Add an
equal quantity of mashed potatoes, or cold, boiled, chopped potatoes, a large
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