If shells are used, little plated-silver ones (scallop shells) are preferable. In that case, it would be better to fry the fish (seasoned with pepper, salt, and a little lemon-juice) in a sauté pan; cut them in dice afterward, and put them in the shells; pour over a fine herb or a Bechamel sauce; strew the top with grated bread-crumbs; place them a few moments in the oven to brown the tops, and serve.
COD-FISH.
Fresh cod-fish is better boiled. The fish is so large that it is generally boiled in slices. After it is well salted, horse-radish and vinegar in the boiling water will improve the fish. Oyster-sauce is the favorite sauce for a boiled cod-fish. Capers might be mixed with the oyster-sauce. Some serve the fish with the sauce poured over it. Any of the fish sauces may be served with fresh cod-fish. These slices may also be broiled and served with a maître-d’hôtel sauce, or they may be egged and bread-crumbed, and fried in boiling lard.
Crimped Cod-fish (Rudmanii).
Soak two slices of cod-fish one inch thick for two hours in ice-water; put them into the stew-pan, and, pouring over enough salted boiling water to cover them, let them simmer for about ten minutes; place them neatly on a platter on a folded napkin, garnish with parsley, and pour into the two cavities a Tartare or a pickle sauce.
Salt Cod-fish.
Soak this in water overnight; parboil it, changing the water once or twice; separate the flakes. Serve them on thin slices of toast, with an egg sauce poured over. Or,
Mince it when boiled in very little water, which should be changed once; thicken it with butter and flour mixed; cook about two minutes, then break in several eggs. When the eggs are cooked and mixed with the fish, pour all on thin slices of buttered toast.
Cod-fish Balls.
