<h2>SIXTY-SEVEN WAYS TO COOK CODFISH</h2>
<h3>BAKED CODFISH—I</h3>
<p class="indent">
Rub the inside of a small fresh cod with butter and lemon-juice
and put on a buttered drainer in a fish-kettle. Rub with butter,
sprinkle with chopped mushrooms, shallots, and parsley, lemon-juice,
and minced garlic. Pour over the fish three cupfuls of white wine,
bring to the boil, and simmer for an hour and a half. Baste as
required. Thicken the liquor with butter and flour and serve with
the sauce.</p>
<h3>BAKED CODFISH—II</h3>
<p class="indent">
Stuff the fish with seasoned crumbs and season with pepper and salt.
Pour over two cupfuls of Sherry and a tablespoonful of mushroom
catsup. Add two cupfuls of stock, cover with buttered paper, and bake,
basting often. When nearly done, sprinkle with bread-crumbs and dot
with butter, and bake until brown. Take up the fish carefully, add
a teaspoonful <SPAN name="page_92"><span class="page"></span></SPAN>
of beef extract and a little anchovy paste to the liquor in the
baking-pan, strain, add two tablespoonfuls of butter and the juice
of half a lemon, bring to the boil, pour over the fish, and serve.</p>
<h3>BAKED CODFISH—III</h3>
<p class="indent">
Prepare according to directions given for Baked Codfish—I,
adding a pint of parboiled oysters to the sauce.</p>
<h3>BAKED SALT CODFISH</h3>
<p class="indent">
Prepare the fish according to directions given in the recipe for
Boiled Salted Cod. Mix with an equal quantity of mashed potatoes,
season, add two tablespoonfuls of melted butter and enough hot
milk to make very soft. Put into a buttered baking-dish, rub with
butter, and bake until brown. Serve with Cream or Drawn-Butter
Sauce.</p>
<h3>CREAMED AND BAKED CODFISH</h3>
<p class="indent">
Put into a stoneware platter creamed codfish prepared according to
directions elsewhere given, and surround with a border of mashed
potatoes beaten light with an egg. Cover with crumbs, dot with
butter, and brown in the oven.</p>
<h3><SPAN name="page_93"><span class="page"></span></SPAN> BAKED CODFISH À LA MONTREAL</h3>
<p class="indent">
Butter a baking-dish and put in the centre a large piece of prepared
codfish. Surround with boiled potatoes, rub all thoroughly with
butter, season with pepper and salt, and bake in the oven, basting
frequently. Serve in the same dish, sprinkling with minced parsley.</p>
<h3>BAKED CODFISH À LA NANTUCKET</h3>
<p class="indent">
Prepare a stuffing of one cupful of cracker crumbs, one cupful
of oysters, one quarter of a cupful of melted butter, and salt,
pepper, minced parsley, and lemon-juice to season. Clean a four-pound
cod, sprinkle with salt and pepper, brush over with lemon-juice,
stuff, and sew. Rub with butter, sprinkle with crumbs, and add
sufficient boiling water to keep from burning. Bake until done,
basting as required.</p>
<h3>BAKED CODFISH WITH CHEESE SAUCE</h3>
<p class="indent">
Rub the fish with butter and lemon-juice, put it on the grating
in the baking-pan, season with salt and pepper, and bake, pouring
a cupful of white stock under the grating. Take up the fish, cover
with crumbs, dot with butter, and brown in the oven. Strain the
liquid, thicken with butter rolled in flour, and season with
lemon-juice, grated onion, and four <SPAN name="page_94"><span class="page"></span></SPAN> tablespoonfuls of grated Parmesan
cheese. Bring to the boil and serve poured around the fish.</p>
<h3>QUICK BAKED CODFISH</h3>
<p class="indent">
Put a thick slice of codfish into a baking-pan. Rub with butter,
season with pepper and salt, and add sufficient boiling water to
moisten. Bake for half an hour, basting frequently. Thicken the
gravy with butter and flour, pour over the fish, and serve.</p>
<h3>BAKED ROCK COD WITH DRESSING</h3>
<p class="indent">
Season bread-crumbs with grated onion, sage, salt, and pepper.
Add a tablespoonful of butter broken into bits, and sufficient
milk to moisten. Fill and sew up the fish. Lay in a baking-pan
on thin slices of salt pork, rub with butter, and cover with thin
slices of pork. Pour over two tablespoonfuls of tomato catsup and
half a cupful of boiling water. Bake for an hour, basting frequently.</p>
<h3>BAKED COD À LA BEDFORD</h3>
<p class="indent">
Soak the cleaned fish for two hours in olive-oil seasoned with
salt, pepper, and Worcestershire. Drain and put into a baking-dish,
rub with butter, and sprinkle with crumbs. Add two wineglassfuls
of Catawba <SPAN name="page_95"><span class="page"></span></SPAN>
wine and two cupfuls of oyster liquor. Cover with buttered paper
and bake for forty minutes. Take up the fish, thicken the sauce
with butter and flour, season with lemon-juice and minced parsley,
pour around the fish, and serve.</p>
<h3>BAKED CODFISH WITH CREAM</h3>
<p class="indent">
Parboil part of a codfish in salted water. Remove the bones and
put the pieces into a baking-dish in layers with Cream Sauce and
seasoning between. Cover with crumbs, dot with butter, sprinkle
with grated nutmeg, and bake.</p>
<h3>BOILED SALT CODFISH—I</h3>
<p class="indent">
Soak two pounds of salted cod over night, put into fresh water,
bring to the boil and serve with melted butter.</p>
<h3>BOILED SALT CODFISH—II</h3>
<p class="indent">
Soak the fish over night, change the water, and simmer until done.
Serve with a Drawn-Butter Sauce.</p>
<h3>BOILED SALTED CODFISH WITH EGG SAUCE</h3>
<p class="indent">
Prepare the fish according to directions given in the preceding
recipe. Cook one teaspoonful <SPAN name="page_96"><span class="page">Page
96</span></SPAN> of corn-meal until thick in one cupful of milk, add one
cupful of mashed potatoes, the codfish chopped, two tablespoonfuls
of butter, two well-beaten eggs, and pepper to taste. Prepare an
Egg Sauce, pour over the fish, and serve.</p>
<h3>BOILED CODFISH WITH OYSTER SAUCE</h3>
<p class="indent">
Boil the fish in salted water, seasoned with pepper, cloves, and
lemon peel. Prepare a Cream Sauce, and cook oysters in it until
the edges curl, pour over the fish, and serve.</p>
<h3>BOILED CODFISH WITH CREAM SAUCE</h3>
<p class="indent">
Boil the codfish slowly in salted water. Melt two tablespoonfuls
of butter, add two tablespoonfuls of flour, and cook thoroughly.
Add two cupfuls of cream and cook until thick, stirring constantly.
Add salt, pepper, and anchovy paste to season, pour over the fish.
sprinkle with minced parsley, and serve.</p>
<h3>BOILED CODFISH À LA HOLLANDAISE</h3>
<p class="indent">
Boil the fish according to directions previously given and serve
with Hollandaise Sauce.</p>
<h3><SPAN name="page_97"><span class="page"></span></SPAN> BOILED CODFISH WITH CAPER SAUCE—I</h3>
<p class="indent">
Prepare according to directions given for Boiled Codfish with Cream
Sauce, omitting the anchovy paste, and adding two tablespoonfuls
each of capers and melted butter.</p>
<h3>BOILED CODFISH WITH CAPER SAUCE—II</h3>
<p class="indent">
Boil a small fresh codfish in court bouillon, and allow it to cool
partially in the liquor. Serve with Caper Sauce.</p>
<h3>BOILED CODFISH CREAMED</h3>
<p class="indent">
Sew up the fish in a cloth dredged with flour, and boil in salted
and acidulated water. Unwrap, and serve with sauce made of half
a cupful each of milk and boiling water, thickened with two
tablespoonfuls of butter rolled in flour. Take from the fire, add
two eggs well-beaten, and salt, pepper, and minced parsley to season.
Add a tablespoonful of capers or tarragon vinegar, pour over the
fish, and garnish with slices of hard-boiled eggs.</p>
<h3>BOILED CODFISH WITH EGG SAUCE</h3>
<p class="indent">
Prepare the fish according to directions given in the recipe for
Boiled Codfish with Oyster Sauce. Serve with Egg Sauce.</p>
<h3><SPAN name="page_98"><span class="page"></span></SPAN> CODFISH BALLS WITH EGG SAUCE</h3>
<p class="indent">
Free two pounds of fresh cod from all bones; chop it and season
with salt, pepper, grated nutmeg, and a little finely chopped lemon
peel, adding chopped parsley, marjoram, a little soaked bread-crumbs
with the water drained well out; mix with two unbeaten eggs and
form into balls the size of a tomato. Fry a large sliced onion in
two ounces of butter, add a cupful of boiling water, let it boil
up, then put in the balls. When cooked, beat three eggs, strain
in the juice of two large lemons, adding a little chopped parsley;
stir this well in without letting it boil, then dish up the balls
and strain the sauce over. Garnish with parsley. If liked, add
three or four cut-up tomatoes to the balls.</p>
<h3>CODFISH À LA CREOLE—I</h3>
<p class="indent">
Flake one pound of cooked codfish, add to it one cupful of boiled
rice, half a can of tomatoes strained, a chopped onion, two
tablespoonfuls of butter, and salt and pepper to season. Cook slowly
for half an hour.</p>
<h3>CODFISH À LA CREOLE—II</h3>
<p class="indent">
Soak over night two pounds of salt codfish. Fry brown in lard a
chopped onion and a bean of garlic. Mix with three tablespoonfuls
<SPAN name="page_99"><span class="page"></span></SPAN> of browned
flour and cook thoroughly. Add a can of tomatoes which have been
rubbed through a sieve and simmered until very thick. Drain and
rinse the fish, pour boiling water upon it and let stand until
cool. Pick out the bones, add to the sauce, and reheat.</p>
<h3>CODFISH PUFFS</h3>
<p class="indent">
Prepare the fish according to directions given in the preceding
recipe. Mix with an equal quantity of mashed potatoes, add a heaping
tablespoonful of butter, and mix thoroughly, using a little hot
cream to moisten it. Add four eggs well beaten and mix thoroughly.
Drop by spoonfuls into boiling fat and fry brown.</p>
<h3>CODFISH AU GRATIN</h3>
<p class="indent">
Cook in court bouillon and cool in the liquor. Scrape off the skin,
take out the bones, and put in the baking-dish in which it is to
be served. Sprinkle it thickly with grated cheese and pour over a
Béchamel Sauce. Sprinkle with crumbs and bake golden brown.</p>
<h3>ESCALLOPED CODFISH AND MACARONI</h3>
<p class="indent">
Mix together equal parts of cooked and broken macaroni and flaked
boiled cod. Mix with Cream Sauce. Fill a buttered baking-dish, <SPAN name="page_100"><span class="page"></span></SPAN> sprinkle
thickly with grated cheese, cover with crumbs, dot with butter,
and brown in the oven.</p>
<h3>FRICASSÉED SALT CODFISH</h3>
<p class="indent">
Soak over night in cold water two pounds of salt codfish. Take out
the bones, cover with fresh water, and bring to the boil. Fry in
olive-oil two chopped onions and a green pepper, with a sliced tomato,
a bruised clove of garlic, and a chilli pepper. Add six cupfuls of
stock, three tablespoonfuls of tomato catsup, a tablespoonful of
minced parsley, and two cupfuls of peeled raw potatoes cut into
dice. Cook until the potatoes are nearly done, then add the codfish
and boil for five or ten minutes.</p>
<h3>CREAMED CODFISH</h3>
<p class="indent">
Flake cold cooked codfish, or salted codfish which has been soaked
and boiled. Mix with a Cream Sauce, adding one or two well-beaten
eggs to the sauce just before serving.</p>
<h3>ESCALLOPED CODFISH WITH CHEESE</h3>
<p class="indent">
Prepare according to directions given for Creamed Codfish. Cover
with grated cheese, crumbs, and butter, and bake in the oven.</p>
<h3><SPAN name="page_101"><span class="page"></span></SPAN> BROILED SALT CODFISH</h3>
<p class="indent">
Soak two pounds of salt codfish over night. In the morning change
the water, add a chopped onion, bring to the boil, and cool. Drain,
wipe dry, rub with melted butter, and broil. Serve with Drawn-Butter
Sauce.</p>
<h3>CODFISH SOUFFLÉ</h3>
<p class="indent">
Boil half a pound of salt codfish according to directions previously
given. Mash the fish and mix with two cupfuls of mashed potatoes,
pepper to season, and the yolks of two eggs well beaten. Beat
thoroughly, fold in the stiffly beaten whites of the eggs, and bake
in a hot oven until well puffed and brown.</p>
<h3>CODFISH AND MACARONI</h3>
<p class="indent">
Soak over night half a pound of salt codfish. Boil for twenty minutes
two ounces of broken macaroni. Melt one tablespoonful of butter,
add one of flour, and cook thoroughly. Add one cupful of stewed and
strained tomatoes and cook until thick, stirring constantly. Season
with salt, pepper, and grated onion, add the fish and macaroni,
and cook for an hour in a double-boiler.</p>
<h3>CODFISH À LA BONNE FEMME</h3>
<p class="indent">
Soak over night three pounds of salt codfish. <SPAN name="page_102"><span class="page"></span></SPAN> Boil for twenty-five minutes a
quart of peeled potatoes, with salt, parsley, a clove, and an onion
in the water. Add the fish and cook for ten minutes longer. Arrange
the fish on a platter with the drained potatoes for a border. Melt
one teaspoonful of butter, add one of flour, and cook thoroughly.
Add two cupfuls of water in which the fish was cooked and cook
until thick, stirring constantly. Take from the fire and add the
yolks of two eggs beaten with a teaspoonful of vinegar and a
tablespoonful of melted butter. Season with pepper, pour over the
fish and the potatoes, and serve.</p>
<h3>CODFISH À LA BEAUREGARD</h3>
<p class="indent">
Prepare according to directions given for Creamed Codfish, using
fresh codfish and omitting the egg. Serve on buttered toast and
cover with hard-boiled eggs rubbed through a sieve.</p>
<h3>STEWED CODFISH À LA LINCOLN</h3>
<p class="indent">
Clean and bone four pounds of fresh codfish. Slice and scald two
small onions, drain and fry soft in salt pork fat. Cut the fish
into cubes and season with salt and pepper. Boil the bones in water
to cover, with onion and pork fat. Put the fish into a buttered
sauce-pan <SPAN name="page_103"><span class="page"></span></SPAN>
and strain the boiling liquid over it, using enough to cover. Add
the juice of half a lemon, and thicken with one heaping tablespoonful
of butter cooked with two of flour. Season with salt, pepper, minced
parsley, and tomato or mushroom catsup. Just before the fish is
done add one quart of drained oysters and cook until the oysters
are plump.</p>
<h3>BOILED CODS' TONGUES WITH EGG SAUCE</h3>
<p class="indent">
Soak the tongues over night, change the water, and boil for ten
minutes. Serve with Drawn-Butter Sauce.</p>
<h3>FRIED CODFISH TONGUES</h3>
<p class="indent">
Wash the tongues, dip in cold milk and roll in seasoned flour. Fry
in butter, and serve with tomato sauce.</p>
<h3>CODS' TONGUES À LA POULETTE</h3>
<p class="indent">
Prepare according to directions given for boiled Cods' Tongues
with Egg Sauce and serve with a Poulette Sauce, using for liquid
the water in which the tongues were boiled.</p>
<h3>CODFISH TONGUES À LA BEURRE NOIR</h3>
<p class="indent">
Prepare the tongues according to directions <SPAN name="page_104"><span class="page"></span></SPAN> given in the recipe for Boiled
Cods' Tongues with Egg Sauce. Drain and serve with brown butter,
seasoned with salt, pepper, minced parsley, and lemon-juice.</p>
<h3>CODFISH FRITTERS</h3>
<p class="indent">
Cut into strips fresh boiled cod, or freshened and boiled salt cod.
Dip in fritter batter and fry in deep fat.</p>
<h3>DEVILLED CODFISH</h3>
<p class="indent">
Flake cold cooked fish. Mix with an equal quantity of bread-crumbs
the yolks of two hard-boiled eggs, and melted butter, grated onion,
minced parsley, and pepper and salt to season. Add milk or oyster
liquor to moisten and fill buttered shells. Cover with crumbs,
dot with butter, and brown in the oven.</p>
<h3>CODFISH À LA SEVILLE</h3>
<p class="indent">
Wash and dry one cupful of rice, brown it in olive-oil, and drain.
Put into a stewpan and cover with fillets of fresh cod, fried in
the oil. Add a sliced onion fried, half a dozen sliced tomatoes,
and salt, cayenne, and lemon-juice to season. Add two cupfuls of
stock, put a buttered paper on top, cover the pan, and bake half
an hour in the oven. Take out the <SPAN name="page_105"><span class="page"></span></SPAN> fish carefully, mix the rice and
seasoning together, and serve as a border around the fish.</p>
<h3>CODFISH À LA BÉCHAMEL</h3>
<p class="indent">
Prepare according to directions given for Creamed Codfish, omitting
the egg and using white stock and milk in equal parts instead of
cream.</p>
<h3>ESCALLOPED CODFISH À LA BÉCHAMEL</h3>
<p class="indent">
Prepare according to directions given for Codfish à la
Béchamel, adding the yolks of three eggs. Arrange in a
baking-dish with layers of seasoned crumbs, and add sufficient
milk to moisten. Cover with crumbs, dot with butter, and brown in
the oven.</p>
<h3>CODFISH À LA FLAMANDE</h3>
<p class="indent">
Prepare boiled codfish according to directions previously given.
Melt one tablespoonful of butter and cook in it a teaspoonful of
flour. Add one cupful of boiling water and cook until thick, stirring
constantly. Take from the fire, add the yolks of two eggs well
beaten, four tablespoonfuls of made mustard, and pepper, vinegar,
grated nutmeg, and minced parsley to season. Add gradually half
a cupful of melted butter, pour over the fish, and serve.</p>
<h3><SPAN name="page_106"><span class="page"></span></SPAN> STEWED CODFISH À LA SHREWSBURY</h3>
<p class="indent">
Stuff the fish with drained oysters and seasoned crumbs, adding two
tablespoonfuls of butter in small bits. Sew up, put on the grating
in a fish-kettle, seasoning with salt, pepper, and minced parsley.
Dot with butter and add the oyster liquor, and two cupfuls each of
stock and water. Simmer for forty minutes, basting as required.
Take up the fish, thicken the sauce with butter and flour cooked
together, and boil for ten minutes. Take from the fire, add a
tablespoonful of butter, the juice of a lemon, and the yolks of
two eggs well beaten. Strain over the fish and serve.</p>
<h3>SALT CODFISH À LA BRANDADE</h3>
<p class="indent">
Cut the fish in pieces and soak in cold water for twenty-four hours.
Put into fresh cold water, bring to the boil, and simmer for twenty
minutes. Drain, bone, and cool. Mix to a cream with lemon-juice and
olive-oil, adding a little milk if it becomes too thick. Season
with salt, pepper, minced parsley, and garlic. Serve with toasted
crackers and cheese.</p>
<h3>STEWED COD WITH OYSTERS</h3>
<p class="indent">
Cut fresh cod into fillets, and put in a baking-pan, <SPAN name="page_107"><span class="page"></span></SPAN> with salt,
pepper, and chopped onion to season. Add one cupful of white wine
and the liquor of two dozen parboiled oysters. Cook slowly for
fifteen minutes, take out the fish, thicken the sauce with butter
and flour cooked together, add two tablespoonfuls of melted butter,
season with lemon-juice, and pour the sauce over the fish. Garnish
with the parboiled oysters and serve.</p>
<h3>SALTED COD WITH BROWN BUTTER</h3>
<p class="indent">
Soak the fish for twenty-four hours and prepare according to directions
given for Boiled Salted Cod. Drain, wipe dry, and fry brown in
butter, adding a little minced parsley.</p>
<h3>CODFISH STEAK</h3>
<p class="indent">
Cut the fish into steaks, about two inches thick, season with salt
and pepper, and let stand for two hours. Dredge with corn-meal
and fry in salt pork fat. Sprinkle with lemon-juice and serve.</p>
<h3>BROILED CODFISH STEAKS WITH BACON</h3>
<p class="indent">
Prepare the steaks according to directions previously given and
serve with a border of thin slices of bacon fried crisp.</p>
<h3><SPAN name="page_108"><span class="page"></span></SPAN> BROILED CODFISH STEAKS</h3>
<p class="indent">
Soak in salted water for fifteen minutes, wipe dry, and let stand
for an hour in olive-oil and vinegar. Drain, season, and broil
on a well-buttered gridiron. Serve with melted butter and minced
parsley.</p>
<h3>BREADED CODFISH STEAKS</h3>
<p class="indent">
Season the steaks with salt, pepper, and lemon-juice, dip in egg
and crumbs, and fry in deep fat. Serve with any preferred sauce.</p>
<h3>FRIED CODFISH STEAKS</h3>
<p class="indent">
Clean the steaks, sprinkle with salt and pepper, and dip into flour.
Sauté in salt pork fat.</p>
<h3>CODFISH STEAKS À LA NARRAGANSETT</h3>
<p class="indent">
Fry the steaks with a chopped onion in butter, seasoning with salt
and pepper. Take out and put a tablespoonful of flour into the
frying-pan. Cook thoroughly, add two cupfuls of water and half
a cupful of wine, and cook until thick, stirring constantly. Add
two tablespoonfuls of butter, season with minced parsley and
lemon-juice, pour over the fish, and serve.</p>
<h3><SPAN name="page_109"><span class="page"></span></SPAN> CODFISH HASH</h3>
<p class="indent">
Flake cold cooked cod, mix with an equal quantity of mashed potatoes,
and season to taste. Cook until light brown in butter.</p>
<h3>MATELOTE OF CODFISH</h3>
<p class="indent">
Mix together one cupful of oysters, two cupfuls of bread-crumbs,
two tablespoonfuls of butter, one egg, and a small onion, chopped.
Stuff a small boned codfish and sew up. Lay the fish on slices of
bacon in a baking-pan and cover the top with bacon. Add sufficient
boiling water and bake for an hour, basting as required.</p>
<h3>STEWED CODFISH</h3>
<p class="indent">
Flake cold cooked cod and reheat with butter, pepper, salt, minced
parsley, cayenne, and lemon-juice. Serve very hot on toast.</p>
<h3>FILLETS OF CODFISH</h3>
<p class="indent">
Clean and bone the fish and cut into thick strips. Put into a buttered
saucepan with a little stock, season, sprinkle with minced parsley,
and set into the oven, covered with a buttered paper. Serve in a
deep platter with a border of mashed potatoes.</p>
<h3><SPAN name="page_110"><span class="page"></span></SPAN> FRIED COD</h3>
<p class="indent">
Prepare the fish according to directions given for Fillet of Codfish.
Season, dredge with flour, dip in egg and bread-crumbs, and fry
in deep fat.</p>
<h3>FRIED CODFISH À LA MAÎTRE D'HÔTEL</h3>
<p class="indent">
Prepare according to directions given for Fried Codfish. Serve
with a sauce of melted butter, lemon-juice, and minced parsley.</p>
<h3>FRIED FILLETS OF CODFISH</h3>
<p class="indent">
Mix together one tablespoonful of olive-oil, two tablespoonfuls
of lemon-juice, and salt, grated onion, and paprika to season.
Soak fillets of codfish in this for an hour, then drain, dip into
beaten egg, then into crumbs, and fry in deep fat. Drain on brown
paper and serve with Tartar Sauce.</p>
<h3>BROILED CODFISH</h3>
<p class="indent">
Split the tail end of the fish and broil. Serve with melted butter,
lemon-juice, and minced parsley.</p>
<h3>CODFISH PIE</h3>
<p class="indent">
Prepare Creamed Codfish according to directions previously given,
seasoning with grated onion. Fill a buttered baking-dish and cover
<SPAN name="page_111"><span class="page"></span></SPAN> with
mashed potato, beaten very light with an egg and a little cream.
Rub with melted butter, sprinkle with grated cheese, and bake in
a quick oven.</p>
<h3>ESCALLOPED CODFISH</h3>
<p class="indent">
Prepare the fish according to directions previously given. Flake
and prepare according to directions given for Creamed Codfish. Put
into a buttered baking-pan with layers of seasoned crumbs between,
add milk to moisten, cover with crumbs, dot with butter, and brown
in the oven.</p>
<div style="break-after:column;"></div><br />