Note.—The remains of fish from the preceding day answer very well for this dish.
COD à l’ITALIENNE.
Ingredients.—2 slices of crimped cod, 1 shalot, 1 slice of ham minced very fine, ½ pint of white stock, when liked, ½ teacupful of cream; salt to taste; a few drops of garlic vinegar, a little lemon-juice, ½ teaspoonful of powdered sugar. Mode.—Chop the shalots, mince the ham very fine, pour on the stock, and simmer for 15 minutes. If the colour should not be good, add cream in the above proportion, and strain it through a fine sieve; season it, and put in the vinegar, lemon-juice, and sugar. Now boil the cod, take out the middle bone, and skin it; put it on the dish without breaking, and pour the sauce over it. Time.—¾ hour. Average cost, 3s. 6d., with fresh fish. Sufficient for 4 persons. Seasonable from November to March.
COD à la MAÎTRE D’HÔTEL.
[Cold Meat Cookery.] Ingredients.—2 slices of cod, ¼ lb. of butter, a little chopped shalot and parsley; pepper to taste; ¼ teaspoonful of grated nutmeg, or rather less when the flavour is not liked; the juice of ¼ lemon. Mode.—Boil the cod, and either leave it whole, or, what is still better, flake it from the bone, and take off the skin. Put it into a stewpan with the butter, parsley, shalot, pepper, and nutmeg. Melt the butter gradually, and be very careful that it does not become like oil. When all is well mixed and thoroughly hot, add the lemon-juice, and serve. Time.—½ hour. Average cost, 2s. 6d.; with remains of cold fish, 5d. Sufficient for 4 persons. Seasonable from November to March.
Note.—Cod that has been left will do for this.
COD, Curried.
[Cold Meat Cookery.] Ingredients.—2 slices of large cod, or the remains of any cold fish; 3 oz. of butter, 1 onion sliced, a teacupful of white stock, thickening of butter and flour, 1 small teaspoonful of curry-powder, ¼ pint of cream, salt and cayenne to taste. Mode.—Flake the fish, and fry it of a nice brown colour with the butter and onions; put this in a stewpan, add the stock and thickening, and simmer for 10 minutes. Stir the curry-powder into the cream; put it, with the seasoning, to the other ingredients; give one boil, and serve. Time.—¾ hour. Average cost, with fresh fish, 3s. Sufficient for 4 persons. Seasonable from November to March.
COD PIE.
Ingredients.—2 slices of cod; pepper and salt to taste; ½ a teaspoonful of grated nutmeg, 1 large blade of pounded mace, 2 oz. of butter, ½ pint of stock, a paste crust (see [Pastry]). For sauce,—1 tablespoonful of stock, ¼ pint of cream or milk, thickening of flour or butter, lemon-peel chopped very fine to taste, 12 oysters. Mode.—Lay the cod in salt for 4 hours, then wash it and place it in a dish; season, and add the butter and stock; cover with the crust, and bake for 1 hour, or rather more. Now make the sauce, by mixing the ingredients named above; give it one boil, and pour it into the pie by a hole made at the top of the crust, which can easily be covered by a small piece of pastry cut and baked in any fanciful shape,—such as a leaf, or otherwise. Time.—1½ hour. Average cost, with fresh fish, 2s. 6d. Sufficient for 6 persons. Seasonable from November to March.