SALT FISH, À LA MÂITRE D’HÔTEL.
Boil the fish by the foregoing receipt, or take the remains of that which has been served at table, flake it off clear from the bones, and strip away every morsel of the skin; then lay it into a very clean saucepan or stewpan, and pour upon it the sharp Mâitre d’Hôtel sauce of Chapter [IV].; or dissolve gently two or three ounces of butter with four or five spoonsful of water, and a half-teaspoonful of flour; add some pepper or cayenne, very little salt, and a dessertspoonful or more of minced parsley. Heat the fish slowly quite through in either of these sauces, and toss or stir it until the whole is well mixed; if the second be used, add the juice of half a lemon, or a small quantity of Chili vinegar just before it is taken from the fire. The fish thus prepared may be served in a deep dish, with a border of mashed parsneps or potatoes.
TO BOIL CODS’ SOUNDS.
Should they be highly salted, soak them for a night, and on the following day rub off entirely the discoloured skin; wash them well, lay them into plenty of cold milk and water, and boil them gently from thirty to forty minutes, or longer should they not be quite tender. Clear off the scum as it rises with great care, or it will sink and adhere to the sounds, of which the appearance will then be spoiled. Drain them well, dish them on a napkin, and send egg sauce and plain melted butter to table with them.
TO FRY CODS’ SOUNDS IN BATTER.
Boil them as directed above until they are nearly done, then lift them out, lay them on to a drainer, and let them remain till they are cold; cut them across in strips of an inch deep, curl them round, dip them into a good French or English batter, fry them of a fine pale brown, drain and dry them well, dish them on a hot napkin, and garnish them with crisped parsley.
TO FRY SOLES.
[In season all the year.]
All fish to fry well must be not only fresh but perfectly free from moisture, particularly when they are to be dressed with egg and bread-crumbs, as these will not otherwise adhere to them. Empty, skin, and wash the soles with extreme nicety, from one to two hours before they are wanted for table; and after having cleansed and wiped them very dry both inside and out, replace the roes, fold and press them gently in a soft clean cloth, and leave them wrapped in it until it is time to fry them; or suspend them singly upon hooks in a current of cool air, which is, perhaps, the better method of proceeding when it can be done conveniently. Cover them equally in every part, first with some beaten egg, and then with fine dry crumbs of bread, mixed with a very little flour to make them adhere with more certainty: a small teaspoonful will be sufficient for two large soles. Melt in a large and exceedingly clean frying pan over a brisk and clear fire, as much very pure-flavoured lard as will float the fish, and let it be sufficiently hot before they are laid in to brown them quickly; for if this be neglected it will be impossible to render them crisp or dry. When the fat ceases to bubble, throw in a small bit of bread, and if it takes a good colour immediately the soles may be put in without delay. An experienced cook will know, without this test, when it is at the proper point; but the learner will do better to avail herself of it until practice and observation shall have rendered it unnecessary to her. Before the fish are laid into the pan, take them by the head and shake the loose crumbs from them. When they are firm, and of a fine amber-colour on one side, turn them with care, passing a slice under them and a fork through the heads, and brown them on the other. Lift them out, and either dry them well on a soft cloth laid upon a sieve reversed, before the fire, turning them often, or press them lightly in hot white blotting paper. Dish them on a drainer covered with a hot napkin and send them to table without delay with shrimp or anchovy sauce, and plain melted butter.
Very small soles will be done in six minutes, and large ones in about ten. They may be floured and fried, without being egged and crumbed, but this is not a very usual mode of serving them.