It is very good when eaten cold with
salad, garnished with parsley.
* * * * *
TO FRICASSEE COD SOUNDS AND TONGUES.
Soak them all night in fresh water, take off the skins, cut them in two
pieces, and boil them in milk and water till quite tender, drain them in
a colander, and season with nutmeg, pepper, and a little salt--take as
much new milk as will make sauce for it, roll a good lump of butter in
flour, melt it in the milk, put the fish in, set it over the fire, and
stir it till thick enough, and serve it up.
* * * * *
AN EXCELLENT WAY TO DRESS FISH.
Dredge the fish well with flour, sprinkle salt and pepper on them, and
fry them a nice brown; set them by to get cold; put a quarter of a pound
of butter in a frying pan; when it boils, fry tomatos with the skins
taken off, parsley nicely picked, and a very little chopped onion; when
done, add as much water as will make sauce for the fish--season it with
pepper, salt, and pounded cloves; add some wine and mushroom catsup, put
the fish in, and when thoroughly heated, serve it up.
* * * * *
FISH A-LA-DAUB.
Boil as many large white perch as will be sufficient for the dish; do
not take off their heads, and be careful not to break their skins; when
cold, place them in the dish, and cover them with savoury jelly broken.
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