Baked Cod.
Scrape and wash clean a cod weighing four or five pounds. Rub into it a heaping spoonful of salt. Make a dressing of three pounded crackers, a little chopped salt-pork about one teaspoonful of parsley, a little salt and pepper, and two tablespoonfuls of cold water. Stuff the belly with this, and fasten together with a skewer. Lay thin slices of pork on the fish, which should be placed on a tin sheet that will fit loosely into the baking-pan; dredge with flour. Pour into the pan about half a pint of cold water. Baste the fish often while cooking, with the water which is in the pan. If the water cooks away, add more, but do not have too much to begin with, or the fish will be boiled instead of being baked. Bake one hour. When the fish is cooked, turn the gravy into a bowl, then lift out the fish upon the tin sheet (from which you can easily slide it into the dish upon which you serve it); now turn your gravy into your baking-pan again, and place it on the fire; when it comes to a boil, thicken with a tablespoonful of flour, season with pepper and salt.
N. B. Always use a tin sheet in the baking-pan when cooking fish, as you then can preserve the shape.
Broiled Salt Fish.
Cut a square the size you desire, from the thickest part of the fish. Take off the skin, and wash clean; broil over clear coals ten minutes, then dip in boiling water, butter, and serve. This is a nice relish for breakfast or tea, and with boiled potatoes makes an excellent dinner.
Broiled Mackerel.
Split down the back, and clean. Be careful to scrape all the thin black skin from the inside. Wipe dry, and lay on the gridiron; broil on one side a nice brown, then turn, and brown the other side; it will not take so long to brown the side on which the skin is. (All fish should have the side on which the skin is, turned to the fire last, as the skin burns easily, and coals are not so hot after you have used them ten minutes.) Season with butter, pepper, and salt.
Fried Mackerel.
Fry brown six good-sized slices of pork. Prepare your mackerel as for broiling. Take out your pork, sprinkle a little salt over the mackerel, then fry a nice brown. Serve the fried pork with it.