64 FISH.
and lard into a frying pan ; when hot, put in the balls and fry a nice brown. Do not freshen the fish before boiling with the potatoes. Many cooks fry them in a quantity of lard similar to boiled dough- nuts.
STEWED CODFISH. (Salt.)
TAKE a thick, white piece of salt codfish, lay it in cold water for a few minutes to soften it a little, enough to render it more easily to be picked up. Shred it in very small bits, put it over the fire in a stew pan with cold water ; let it come to a boil, turn off this water carefully, and add a pint of milk to the fish, or more according to quantity. Set it over the fire again and let it boil slowly about three min- utes, now add a good-sized piece of butter, a shake of pepper and a thickening of a tablespoonful of flour in enough cold milk to make a cream. Stew five minutes longer, and just before serving stir in two well-beaten eggs. The eggs are an addition that could be dispensed with, however, as it is very good without them. An excellent break- fast dish.
CODFISH A LA MODE.
PICK up a teacupful of salt codfish very fine and freshen the desiccated is nice to use ; two cups mashed potatoes, one pint cream or milk, two well-beaten eggs, half a cup butter, salt and pepper ; mix ; bake in an earthen baking dish from twenty to twenty-five minutes ; serve in the same dish, placed on a small platter, covered with a fine napkin.
BOILED FRESH COD.
SEW up the piece of fish in thin cloth, fitted to shape; boil in salted water (boiling from the first), allowing about fifteen minutes to the pound. Carefully unwrap and pour over it warm oyster sauce. A whole one boiled the same.
Hotel Brighton.
SCALLOPED FISH.
PICK any cold fresh fish, or salt codfish, left from the dinner, into fine bits, carefully removing all the bones.
Take a pint of milk in a suitable dish and place it in a saucepan of boiling water ; put into it a few slices of onion cut very fine, a sprig of parsley minced fine, add a piece of butter as large as an egg, a pinci
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