431.—COD'S HEAD AND SHOULDERS. (Fr.—Hûre de Cabillaud.)
Ingredients.—Cod's head and shoulders, salt, lemon.
Method.—Cleanse the fish thoroughly, and rub a little salt over the thick part and inside the fish 1 or 2 hours before dressing it, as this very much improves the flavour. Lay it in the fish-kettle, with sufficient hot water to cover it. Be very particular not to pour the water on the fish as it is liable to break, and keep it only just simmering. If the water should boil away, add a little, pouring it in at the side of the kettle, and not on the fish. Skim very carefully, draw it to the side of the fire, and let it gently simmer till done. Garnish with cut lemon, and serve with either oyster or caper sauce.
Time.—20 to 35 minutes, according to size. Average Cost, from 4d. to 9d. per lb. Allow 3 lb. for 6 persons. Seasonable from November to March.
The Cod (Fr. cabillaud) is a member of the family Gadidae, to which the haddocks, whitings and ling belong, characterized by long gills, seven rayed ventral fins attached beneath the throat, large median fins, and a cirrhus, or small beard, at the tip of the lower jaw. The body is oblong, smooth, and covered with small soft scales. The fins are enclosed in skin, and their rays are unarmed; the ventral fins are slender and terminate in a point; the median fins are large. The cod has three dorsal and two anal fins. It is a gregarious fish, and abounds in the colder waters of the seas of Europe and Newfoundland. The cod is caught by hand lines and hooks, baited with cuttle fish and shell-fish of various kinds, chiefly on the great banks of Newfoundland. The sounds of the codfish (Fr. nau de morue), or the swim-bladders, by means of which the fish ascend or descend in the water, are taken out of the fish, washed, and salted for exportation. The tongues are also cured, while from the liver considerable quantities of oil are obtained. This, the well-known cod liver oil, under its designation of "white," "pale," and "brown," is largely used in cases of consumption, its easily assimilated and nutritive qualities rendering it valuable in wasting diseases. Its chief constituents are olein, palmitin, stearin, acetic, butyric, and other acids.
432.—COD'S LIVER MINCED AND BAKED. (Fr.—Foie de Cabillaud au Gratin.)
Ingredients.—A cod's liver, 12 sauce oysters, ¼ of a pint of white sauce, butter, breadcrumbs, salt and pepper.
Method.—Parboil the liver and cut it into small pieces. Blanch the oysters in their own liquor, which afterwards strain and add to the white sauce. Halve or quarter the oysters, mix them with the prepared liver, and season to taste. Place the mixture in buttered scallop shells, add a little sauce, cover lightly with breadcrumbs, and on the top place 2 or 3 small pieces of butter. Bake in a moderately hot oven for 10 or 15 minutes, then serve.
Time—To bake, about 10 minutes. Average Cost 1s. 6d. to 1s. 9d. Sufficient for 5 or 6 scallops. Seasonable from November to March.
433.—COD'S LIVER, QUENELLES OF. (Fr.—Quenelles de Foie de Cabillaud.)
Ingredients. ½ a lb. of cod's liver, 2 tablespoonfuls of bread-
