COD SOUNDS.
These must be soaked for an hour or two in strong salt and water, then very thoroughly washed and dried. They are then put in a paper bag with two tablespoonfuls of milk, and will take forty-five minutes to cook to perfection.
SALT FISH
should be soaked for a few hours in water and a little milk, then wiped dry and put into fresh water with a quarter of a pint of vinegar in it, in which it must remain overnight. Next day, take it out, wipe it dry, rub it over with butter, and put it into a well greased bag. It will take an hour to cook.
EELS.
Small eels, such as are usually boiled, are most suitable for paper-bag cookery. Take four small eels, put them into a very well greased bag with one tablespoonful of water and a piece of butter the size of a walnut. Put into a hot oven for ten minutes, then turn the gas half-way down, and leave the bag for another twenty minutes. The eels will then be cooked to perfection, and of rich and delicate flavour. They should be served in a small tureen, and covered with parsley sauce.
EEL PASTY
is very delicious. A good crust is made from self-raising flour, butter, and an egg. Cut the pastry in two, and roll each piece into a pretty oval or round shape. Put the eels, cut into inch-long pieces, on the one half of the pastry; sprinkle them with minced parsley, a finely chopped onion, a little grated nutmeg, pepper, salt, and the juice of half a lemon. Cover over with the other piece of pastry, pinching the edges well together, and ornamenting them with a fork. Put into a very well buttered paper bag, and cook for an hour in a moderate oven. Have ready a very nicely flavoured thick white sauce, and when the pie has been removed from the bag and is on a hot dish, cut a hole in the upper crust and pour in the sauce.
FISH CAKE
can be made from the remains of any cold fish. Pick the fish free from skin and bone, chop it finely, mix it well with equal quantities of bread-crumbs and cold potatoes, finely minced parsley, salt, and pepper. Make it into a cake with a well beaten egg, put it into a well greased bag, and cook for about half an hour in a well heated oven.