Cut the cod-fish in pieces; soak them about an hour in lukewarm water, when the bones and skin may be easily removed; pull the fish then into fine shreds, and put it on the stove in some cold water. As soon as it begins to boil, change the water, and repeat this process a second time. It is not proper to boil it, as it renders it tough. As soon as the fish is ready, some potatoes must be cooked at the same time, i. e., boiled tender, and well-mashed while still hot, with a little butter added. Mix half as much cod-fish as potatoes while both are still hot. Form them into little balls or thick flat cakes. Fry them in a little hot butter in a sauté pan, or immerse them in boiling-hot lard. It makes all the difference in the flavor of the balls if the fish and potatoes are mixed while both are hot. Of course, they are better fried at once, but may be made the night before serving (at breakfast), if they are only properly mixed.
Fish Chowder.
Cut three pounds of any kind of fresh fish (cod-fish is especially good), one and a half pounds of potatoes, and one large onion (three ounces) into slices; also, half a pound of salt pork into half-inch squares or dice.
Put the pork and onions into a saucepan, and fry them a light brown; then add a cupful of claret; and when it boils take it from the fire.
Butter a large stew-pan, and put in first a layer of potatoes, then a layer of fish, then a sprinkle of onions and pork (strained from the claret), pepper and salt, and continue these alternations until it is all in, having the potatoes on top. Now pour the claret over the top, and barely cover the whole with boiling water. Cover closely, and let it simmer for fifteen minutes without disturbing it.
In the mean time, bring a pint of milk (or, better, cream) to a boil, take it from the fire, and cut into it three ounces of butter, and break in three ship-crackers. Arrange the slices of fish and potatoes in the shape of a dome in the centre of a hot platter. Place the softened crackers (skimmed from the milk) over the top, and pour over the milk. Serve very hot.
Small Pan-fish (Perch, Sun-fish, etc.).
They are generally preferred peppered, salted, then rolled in salted corn-meal, and fried either in a sauté pan with a little lard and some slices of pork, or in boiling lard. They make also a good stew en matelote, or a good au gratin. Their chief excellence consists in their being perfectly fresh, and served hot.
MACKEREL
should be broiled, and served à la maître-d’hôtel.