Soak two pounds of fish over night. In the morning scrub it well, cover with slices of onion, pour boiling water over, and let it soak till the water is cool. Skim out, wipe, and broil. Put into a platter, break with a fork, and pour over a drawn-butter sauce seasoned with pepper, parsley, and lemon-juice. Keep in a hot oven five minutes before serving.
CODFISH PUFF
Make the mixture for Codfish Balls II. Add the whites of two eggs beaten to a stiff froth, folding them in lightly. Butter a stoneware platter, spread the puff upon it, and bake in a hot oven till well puffed and browned. Or, cook in a buttered frying-pan till a brown crust has formed, then fold like an omelet.
CREAMED COD WITH EGG SAUCE
Freshen, boil, and drain, according to directions previously given. Arrange on a platter and cover with cream sauce, which has minced parsley and chopped hard-boiled eggs mixed with it.
ESCALLOPED CODFISH
Make a Codfish Puff, sprinkle with grated cheese, and bake brown.
FINNAN HADDIE À LA DELMONICO
Make a cream sauce, using two tablespoonfuls of butter and two of flour; cook till they bubble, add a pint of milk, and stir till thick and smooth. Add a pound of Finnan Haddie flaked, and the yolks of two eggs, well beaten, three hard-boiled eggs cut fine, and a tablespoonful of strong cheese, grated. Season with black pepper, heat thoroughly, and serve.