Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 79

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The afternoon before the fish is to be eaten, put it to soak in plenty of cold water. Cover it, and let it stand in a warm place all night. In the morning pour off that water, wash the fish clean, and scrub the outside with a brush. Put it into a kettle with cold water sufficient to cover it well; and let it boil fast till near dinner time, skimming it well. About half an hour before dinner, pour off this boiling water, and substitute a sufficiency of cold. In this last water give the fish one boil up. Send it to table with egg sauce, made with plenty of butter, and hard-boiled eggs cut in half, and laid closely along the back of the fish, to be helped with it. Accompany the cod with a plate of sliced beets drest with vinegar.

Next morning you may take what is left, and having removed all the bone, mince the fish, and mix it with an equal quantity of mashed potatos, adding some butter, pepper, and raw egg. Make the whole into balls or flat cakes, and fry them in drippings or lard. They are good at breakfast. On every one put a small spot of pepper.