Slices of Cod boiled.—(No. 151.)
Half an hour before you dress them, put them into cold spring-water with some salt in it.
Lay them at the bottom of a fish-kettle, with as much cold spring-water as will cover them, and some salt; set it on a quick fire, and when it boils, skim it, and set it on one side of the fire to boil very gently, for about ten minutes, according to its size and thickness. Garnish with scraped horseradish, slices of lemon, and a slice of the liver on one side, and chitterling on the other. Oyster sauce ([No. 278]), and plain butter.
Obs.—Slices of cod (especially the tail, split) are very good, fried like soles ([No. 145]), or stewed in gravy like eels ([No. 164], or [No. 364—2]).[174-*]
Fresh Sturgeon.—(No. 152.)
The best mode of dressing this, is to have it cut in thin slices like veal cutlets, and broiled, and rubbed over with a bit of butter and a little pepper, and served very hot, and eaten with a squeeze of lemon-juice. Great care, however, must be taken to cut off the skin before it is broiled, as the oil in the skin, if burned, imparts a disgusting flavour to the fish. The flesh is very fine, and comes nearer to veal, perhaps, than even turtle.
Sturgeon is frequently plentiful and reasonable in the London shops. We prefer this mode of dressing it to the more savoury one of stewing it in rich gravy, like carp, &c. which overpowers the peculiar flavour of the fish.[174-†]
Whitings fried.—(No. 153.)
Skin[174-‡] them, preserve the liver (see [No. 228]), and fasten their tails to their mouths; dip them in egg, then in bread-crumbs, and fry them in hot lard (read [No. 145]), or split them, and fry them like fillets of soles ([No. 147]).