Method.—Wash the cod and boil it in a very small quantity of water, which afterwards may be used for the sauce. Melt the butter, fry the onion a few minutes without browning, add the flour, cook for ten minutes, then pour in the stock and stir until it boils. Simmer for a few minutes, then add the lemon-juice, parsley, seasoning, cream, and when well mixed put in the fish. Draw the saucepan to the side of the stove for about 10 minutes, then dish, and serve.
Time.—About 30 minutes. Average Cost, 1s. 6d. to 2s. 6d. Sufficient for 5 or 6 persons. Seasonable from November to March.
446.—COD WITH PARSLEY BUTTER. (Fr.—Cabillaud à la Maître d'Hôtel.)
Ingredients.—2 lb. of cod (cold remains will serve), 4 ozs. of butter 1 teaspoonful of finely-chopped onion, 1 teaspoonful of finely-chopped parsley, the juice of ½ a lemon, pepper.
Method.—Boil the cod, and afterwards separate into large flakes. Melt the butter in a stewpan, add the onion, and fry for 2 or 3 minutes without browning; then put in the parsley, lemon-juice, a good pinch of pepper, and the fish. Shake gently over the fire until quite hot, then serve.
Time.—30 to 40 minutes. Average Cost, 1s. 6d. to 2s. 6d. Sufficient for 5 or 6 persons. Seasonable from November to March.
447.—COD WITH ITALIAN SAUCE. (Fr.—Cabillaud à l'Italienne.)
Ingredients.—2 slices of crimped cod, ¾ of a pint of Italian sauce (No. 252).
Method.—Boil the cod, take out the middle bone, remove the skin, and place on a hot dish. Make the sauce according to directions given, strain over the fish, and serve.
Time.—From 1 to 1¼ hours. Average Cost, 2s. to 2s. 6d. Sufficient for 5 or 6 persons. Seasonable from November to March.
448.—CRAB SALAD. (Fr.—Salade de Crabe.)
Ingredients.—1 medium-sized crab, 1 hard-boiled egg, 3 tablespoonfuls of salad-oil, 1 tablespoonful of vinegar, 1 good lettuce, 1 bunch of watercress, a few slices of pickled beetroot, a tomato, pepper and salt.
Method.—Pick the meat from the shell and shred it finely. Wash and dry the lettuce, and either break or cut it into small pieces; wash and pick the cress, and break it into small pieces; cut the tomato into thin slices. Mix the oil, vinegar, salt and pepper, put in the salad, stir lightly until thoroughly mixed, then add the crab, mix well, and garnish with the slices of beetroot and tomato, rings of white of egg, and the yolk, previously rubbed through a wire sieve.