Mrs. Beeton's Dictionary of Every-Day Cookery / The "All About It" Books

by Mrs. Beeton

Note.—The remains of cold fish may be used for this pie.

COD PIE. (Economical.)

[Cold Meat Cookery.] Ingredients.—Any remains of cold cod, 12 oysters, sufficient melted butter to moisten it; mashed potatoes enough to fill up the dish. Mode.—Flake the fish from the bone, and carefully take away all the skin. Lay it in a pie-dish, pour over the melted butter and oysters (or oyster sauce, if there is any left), and cover with mashed potatoes. Bake for ½ an hour, and send to table of a nice brown colour. Time.—½ hour. Seasonable from November to March.

COD, Salt, commonly called “Salt-fish.”

Ingredients.—Sufficient water to cover the fish. Mode.—Wash the fish, and lay it all night in water, with a ¼ pint of vinegar. When thoroughly soaked, take it out, see that it is perfectly clean, and put it in the fish-kettle with sufficient cold water to cover it. Heat it gradually, but do not let it boil much, or the fish will be hard. Skim well, and when done, drain the fish, and put it on a napkin garnished with hard-boiled eggs cut in rings. Time.—About 1 hour. Average cost, 6d. per lb. Sufficient for each person, ¼ lb. Seasonable in the spring.

Note.—Serve with egg sauce and parsnips. This is an especial dish on Ash Wednesday.

COD SOUNDS

Should be well soaked in salt and water, and thoroughly washed before dressing them. They are considered a great delicacy, and may either be broiled, fried, or boiled; if they are boiled, mix a little milk with the water.

COD SOUNDS, en Poule.

Ingredients.—For forcemeat, 12 chopped oysters, 3 chopped anchovies, ¼ lb. of bread-crumbs, 1 oz. of butter, 2 eggs, seasoning of salt, pepper, nutmeg, and mace to taste; 4 cod sounds. Mode.—Make the forcemeat by mixing the ingredients well together. Wash the sounds, and boil them in milk and water for ½ an hour; take them out, and let them cool. Cover each with a layer of forcemeat, roll them up in a nice form, and skewer them. Rub over with lard, dredge with flour, and cook them gently before the fire in a Dutch oven. Time.—1 hour. Average cost, 6d. per lb.