14. Soak a dried cod for three hours in cold water; scrape and wash it very clean; then put it on to boil in as much cold water as will cover it. Let it boil half an hour. Drain it on your fish dish, and serve it with mashed potatoes, drawn butter, or egg sauce, and eggs boiled hard.
The castor should contain cayenne pepper, mustard, sweet oil, pepper, vinegar, and catsup.
COD FISH CAKES.
15. Boil a piece of salt cod; take out all the bones, and mash with it equal quantities of mashed potatoes. Season it with pepper and salt to your taste; then add as much beaten egg as will form it into a paste. Make it out into thin cakes, flour them, and fry them of a light brown.
SPICED SHAD.
16. One large shad,
Two table spoonsful of salt,
Three tea spoonsful of cayenne pepper,
Two table spoonsful of whole allspice,
As much vinegar as will cover it.
Split the shad open, rub over it two table spoonsful of salt, and let it stand several hours. Have ready a pot with boiling water in it sufficient to cover the shad, allowing a tea spoonful of salt to every quart of water. Boil it twenty minutes. Take it out of the water, drain it, bruise your allspice just so as to crack the grains. Sprinkle over your shad the allspice and pepper, and cover it with cold vinegar.
BOILED SHAD.
17. Clean your shad, wash it and wipe it, flour it well, wrap it in a cloth, and put it into a large vessel of boiling water with a great deal of salt. It will require about twenty minutes to cook it. Serve it with egg sauce, or rich drawn butter.