How to Cook Fish

by Myrtle Reed

BAKED COD À LA BEDFORD

Soak the cleaned fish for two hours in olive-oil seasoned with salt, pepper, and Worcestershire. Drain and put into a baking-dish, rub with butter, and sprinkle with crumbs. Add two wineglassfuls of Catawba wine and two cupfuls of oyster liquor. Cover with buttered paper and bake for forty minutes. Take up the fish, thicken the sauce with butter and flour, season with lemon-juice and minced parsley, pour around the fish, and serve.

BAKED CODFISH WITH CREAM

Parboil part of a codfish in salted water. Remove the bones and put the pieces into a baking-dish in layers with Cream Sauce and seasoning between. Cover with crumbs, dot with butter, sprinkle with grated nutmeg, and bake.

BOILED SALT CODFISH—I

Soak two pounds of salted cod over night, put into fresh water, bring to the boil and serve with melted butter.

BOILED SALT CODFISH—II

Soak the fish over night, change the water, and simmer until done. Serve with a Drawn-Butter Sauce.

BOILED SALTED CODFISH WITH EGG SAUCE

Prepare the fish according to directions given in the preceding recipe. Cook one teaspoonful of corn-meal until thick in one cupful of milk, add one cupful of mashed potatoes, the codfish chopped, two tablespoonfuls of butter, two well-beaten eggs, and pepper to taste. Prepare an Egg Sauce, pour over the fish, and serve.