Cut the fish in squares and soak over night. In the morning drain and rinse, cover with fresh boiling water, and simmer till tender. Spread on a platter and put in the oven. Make a drawn-butter sauce of one tablespoonful of butter and two tablespoonfuls of flour cooked till the mixture leaves the pan. Add one cupful of cold water, and stir constantly till the sauce is thick and smooth and free from lumps. Pour over the cod and serve. Minced parsley, a squeeze of lemon-juice, or a hard-boiled egg chopped fine may be added to the sauce.
BOILED SALTED COD WITH EGG SAUCE
Chop fine a pound of salted cod that has been freshened, boiled, and cooled. Mix a heaping teaspoonful of corn-meal with one cupful of milk, and stir over the fire until it thickens, then add one cupful of mashed potatoes, two heaping tablespoonfuls of butter, a teaspoonful of minced parsley, and two well-beaten eggs. Let it get very hot. Make the drawn-butter sauce with the egg in it, given in the recipe for [New England Salt Cod], and serve with the sauce poured over.
SALTED COD WITH BROWN BUTTER
Freshen the fish for twenty-four hours. Place over the fire in cold water and bring slowly to a boil. Put a little butter and a few sprigs of parsley in a frying-pan. Skim out the fish and put on a platter in the oven. When the butter is brown, pour over the fish and serve with lemon-quarters and fresh parsley.
CODFISH CUTLETS
Use the mixture for Codfish Balls II. Shape into cutlet form,—small tin moulds come for the purpose,—dip in egg and crumbs, and fry in deep fat. Stick a piece of macaroni in the small end of the cutlet, and garnish with a paper frill. Serve with lemon and parsley.
BOILED SALT CODFISH
Select a piece of cod that has been boned. Brush the salt from it with a stiff brush and broil under the gas flame until brown. Lay in a baking-pan and pour over boiling water to cover. Let stand ten minutes, drain, and repeat the process. Drain, put on a hot platter, pour over melted butter, sprinkle with pepper and minced parsley.