[989—BLOATERS]
Bloaters, or herrings partially dried in smoke, form one of the nicest breakfast dishes. As a rule, they are simply grilled over a moderate fire. It should be borne in mind that, as these fish are only partially salted and smoked, they will not keep very long.
COD. (CABILLAUD.)
If cod were less common, it would be held in as high esteem as salmon; for, when it is really fresh and of good quality, the delicacy and delicious flavour of its flesh admit of its ranking among the finest of fish.
[990—CABILLAUD BOUILLI]
Fresh cod is mostly served boiled, either whole, in sections, or in [darnes], and the directions given under “The Boiling of Fish” (No. [776]) apply particularly to this fish.
Boiled fresh cod is always accompanied by its liver, poached in salted water, and very floury potatoes, boiled at the last minute, must always be sent to the table with it.
Served thus with an oyster sauce, a Hollandaise sauce, or [336] ]melted butter, fresh cod constitutes a Relevé which would satisfy the most exacting of gourmets.
[991—CABILLAUD GRILLÉ]
Cut the fish into slices one inch or two inches thick. Season these slices; dredge them; sprinkle them copiously with melted butter, and set them to grill, remembering to baste them frequently the while with melted butter.