COD’S HEAD & SHOULDERS.
Ingredients.—Sufficient water to cover the fish; 5 oz. of salt to each gallon of water. Mode.—Cleanse the fish thoroughly, and rub a little salt over the thick part and inside of the fish 1 or 2 hours before dressing it, as this very much improves the flavour. Lay it in the fish-kettle, with sufficient cold water to cover it. Be very particular not to pour the water on the fish, as it is liable to break it, and only keep it just simmering. If the water should boil away, add a little by pouring it in at the side of the kettle, and not on the fish. Add salt in the above proportion, and bring it gradually to a boil. Skim very carefully, draw it to the side of the fire, and let it gently simmer till done. Take it out and drain it; serve on a hot napkin, and garnish with cut lemon and horseradish. Time.—According to size, ½ an hour, more or less. Average cost, from 3s. to 6s. Sufficient for 6 or 8 persons. Seasonable from November to March.
Note.—Oyster sauce and plain melted butter should be served with this.
COD’S HEAD & SHOULDERS, to Carve.
First run the knife along the centre of the side of the fish, namely, from d to b, down to the bone; then carve it in unbroken slices downwards from d to e, or upwards from d to c, as shown in the engraving. The carver should ask the guests if they would like a portion of the roe and liver.
Note.—Of this fish, the parts about the backbone and shoulders are the firmest and most esteemed by connoisseurs. The sound, which lines the fish beneath the backbone, is considered a delicacy, as are also the gelatinous parts about the head and neck.
COFFEE, Essence of.
Ingredients.—To every ¼ lb. of ground coffee allow 1 small teaspoonful of powdered chicory, 3 small teacupfuls, or 1 pint, of water. Mode.—Let the coffee be freshly ground, and, if possible, freshly roasted; put it into a percolater, or filter, with the chicory, and pour slowly over it the above proportion of boiling water. When it has all filtered through, warm the coffee sufficiently to bring it to the simmering-point, but do not allow it to boil; then filter it a second time, put it into a clean and dry bottle, cork it well, and it will remain good for several days. Two tablespoonfuls of this essence are quite sufficient for a breakfast-cupful of hot milk. This essence will be found particularly useful to those persons who have to rise extremely early; and having only the milk to make boiling, is very easily and quickly prepared. When the essence is bottled, pour another 3 teacupfuls of boiling water slowly on the grounds, which, when filtered through, will be a very weak coffee. The next time there is essence to be prepared, make this weak coffee boiling, and pour it on the ground coffee instead of plain water: by this means a better coffee will be obtained. Never throw away the grounds without having made use of them in this manner; and always cork the bottle well that contains this preparation, until the day that it is wanted for making the fresh essence. Time.—To be filtered once, then brought to the boiling-point, and filtered again. Average cost, with coffee at 1s. 8d. per lb., 6d. Sufficient.—Allow 2 tablespoonfuls for a breakfast-cupful of hot milk.