Boil the fish tender, pick it from the bones, take an equal quantity of
Irish potatos, or parsnips boiled and chopped, and the same of onions
well boiled; add a sufficiency of melted butter, some grated nutmeg,
pepper, and salt, with a little brandy or wine; rub them in a mortar
till well mixed; if too stiff, liquify it with cream or thickened milk,
put paste in the bottom of a dish, pour in the fish, and bake it. For
change, it may be baked in the form of patties.
* * * * *
COD FISH PIE.
Soak the fish, boil it and take off the skin, pick the meat from the
bones, and mince it very fine; take double the quantity of your fish, of
stale bread grated; pour over it as much new milk, boiling hot, as will
wet it completely, add minced parsley, nutmeg, pepper, and made mustard,
with as much melted butter as will make it sufficiently rich; the
quantity must be determined by that of the other ingredients--beat these
together very well, add the minced fish, mix it all, cover the bottom of
the dish with good paste, pour the fish in, put on a lid and bake it.
* * * * *
TO DRESS ANY KIND OF SALTED FISH.
Take the quantity necessary for the dish, wash them, and lay them in
fresh water for a night; then put them on the tin plate with holes, and
place it in the fish kettle--sprinkle over it pounded cloves and pepper,
with four cloves of garlic; put in a bundle of sweet herbs and parsley,
a large spoonful of tarragon, and two of common vinegar, with a pint of
wine; roll one quarter of a pound of butter in two spoonsful of flour,
cut it in small pieces, and put it over the fish--cover it closely, and
simmer it over a slow fire half an hour; take the fish out carefully,
and lay it in the dish, set it over hot water, and cover it till the
gravy has boiled a little longer--take out the garlic and herbs, pour it
over the fish, and serve it up.
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