Select thick pieces of fish, and soak over night in cold water; drain, dry, brush with melted butter, and broil over a moderate fire ten minutes, turning often. Spread with soft butter.
111.—BROILED SMOKED HERRING
Soak herring in cold water half an hour; drain, pour boiling water over skin side, and soak for ten minutes; remove skin, place on a greased broiler, and cook over a clear fire about eight minutes, turning frequently; spread with a little Mustard Butter (see No. 459), and sprinkle with lemon juice.
112.—BROILED SMOKED SALMON
Soak salmon in cold water for twenty-four hours, changing the water once; drain, dry, place on a greased broiler, and broil over a moderate fire about five minutes on each side, turning often. Spread with soft butter and sprinkle with lemon juice.
113.—CREAMED CODFISH
| 1½ cups hot milk | 1 cup salt codfish flaked |
| 3 tablespoons flour | ½ tablespoon butter |
| 1/8 teaspoon pepper |
Thicken milk with flour which has been mixed to a paste with cold water, add pepper, and cook fifteen minutes; soak codfish for two hours in lukewarm water, separate into small flakes, add to sauce, and simmer five minutes; add butter just before serving. One beaten egg or one hard-cooked egg chopped may be added. Serve with baked potatoes.
114.—FISH CAKES WITH PORK SCRAPS
| 1 package shredded codfish | 1 egg well beaten |
| 2 cups hot mashed potato | 2 tablespoons milk |
| 1/8 teaspoon pepper | ¼ pound salt pork |