fore, the best way is to cut the tail in slices, to fry, and garnish the head and shoulders, or serve separately. Lay the roe on one side, the liver on the other side of the fish. Serve oyster, shrimp sauce, or plain melted butter; also scalloped oysters.—Garnish with lemon, and horse-radish. If the fish be in slices, the water should be made to boil as soon as possible after they are in it, and 10 minutes will cook them: pour shrimp or anchovy sauce over the slices. If you wish it to be rich, having some clear broth, put in a boned anchovy, some pickled oysters, chopped fine, pepper, salt, a glass of Port wine, and a thickening of butter and flour; boil this up, skim it, and pour over the slices of cod.
Cod to Boil Crimp.
Put it into boiling hot salt and water, draw it to the side, and let it simmer 15 or 20 minutes, according to its size. Slices less. Oyster sauce.
Salt Cod and Ling.
Soak it, according to the time it has been salted. If hard and dry, two nights, changing the water two or three times. The best Dogger Bank split fish require less. Let there be plenty of water, and the fish a long time in becoming heated through. Then simmer very gently, or it will be tough. Garnish with hard-boiled eggs, in quarters. Serve egg sauce, parsnips, or beet-root.
Cod to Fry.
Cut in thick slices; flour or egg, and cover with bread-crumbs or biscuit powder. Fry in hot dripping or lard.
Cod's Head and Shoulders.
Wash clean, then quickly dash boiling water over it, which will cause the slime to ooze out; this should be carefully removed with a knife, but take care not to break the skin; wipe the head clean, and lay it on a strainer, in a turbot-kettle of boiling water; put in salt and a tea-cupful of vinegar. Take care that it is quite covered. Simmer
