FISH. 65
of salt, a sprinkle of white pepper, then stir in two tablespoonfuls of cornstarch, or flour, rubbed in a little cold milk; let all boil up and remove from the fire. Take a dish you wish to serve it in, butter the sides and bottom. Put first a layer of the minced fish, then a layer of the cream, then sprinkle over that some cracker or bread crumbs, then a layer of fish again, and so on until the dish is full; spread cracker or bread crumbs last on the top to prevent the milk from scorching.
This is a very good way to use up cold fish, making a nice breakfast dish, or a side dish for dinner.
FISH FRITTERS.
TAKE a piece of salt codfish, pick it up very fine, put it into a saucepan, with plenty of cold water; bring it to a boil, turn off the water, and add another of cold water ; let this boil with the fish about fifteen minutes, very slowly; strain off this water, making the fish quite dry, and set aside to cool. In the meantime, stir up a batter of a pint of milk, four eggs, a pinch of salt, one large teaspoonf ul of baking powder in flour, enough to make thicker than batter cakes. Stir in the fish and fry like any fritters. Very fine accompaniment to a good breakfast.
BOILED SALT CODFISH. (New England Style.)
CUT the fish into square pieces, cover with cold water, set on tie back part of the stove; when hot, pour off water and cover again with cold water ; let it stand about four hours and simmer, not boil ; put the fish on a platter, then cover with a drawn-butter gravy and serve. Many cooks prefer soaking the fish over night.
BOILED CODFISH AND OYSTER SAUCE.
LAY the fish in cold, salted water half an hour before it is time to cook it, then roll it in a clean cloth dredged with flour; sew up the edges in such a manner as to envelop the fish entirely, yet have but one thickness of cloth over any part. Put the fish into boiling water slightly salted ; add a few whole cloves and peppers and a bit of lemon peel ; pull gently on the fins, and when they come out easily the fish is done. Arrange neatly on a folded napkin, garnish and serve with
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