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To dress Cod-sounds, Flat Fish, and Salt Fish.
then let one side be enough, and turn the other side.
When that is done, lay them in a dish, and have plain
butter in a cup, or anchovy and butter.
They eat finely salted a day or two before you dress
them, and hung up to dry, or boiled with egg-sauce.
Newcastle is famous for salted haddocks. They come
in barrels, and keep a great while.
To broil Cod-sounds. You may first lay them in hot
■water a few minutes ; take them out, and rub them well
with salt to take off the skin and black dirt, then they
will look white; put them in water, and give them a boil.
Take them out, and flour them well, pepper and salt
them, and broil them. When they are enough, lay them
in your dish, and pour melted butter and mustard into
the dish. Broil them whole.
To dress Flat Fish. In dressing all sorts of flat fish,
take great care in the boiling of them; be sure to have
them enough, but do not let them be broke; mind to put
a good deal of salt in, and horse-radish in the water; let
your fish be well drained, and mind to cut the fius off
When you fry them, let ‘them be well drained in a cloth,
and floured, and fry them of a fine light brown, either iu
oil or butter. If there be any water in the dish with the
boiled fish, take it out with a sponge. As to fried fish, a
coarse cloth is the best thing to drain it on.
To dress Salt Fish. Old ling, which is the best sort of
salt fish, lay in water twelve hours, then lay it twelve
hours on a board, and twelve more in water. When you
boil it, put it in the water cold ; if it is good, it will take
fifteen minutes boiling softly. Boil parsnips tender,
scrape them, and put them in a saucepan ; put to them
some milk stir them till thick, then stir in a good piece of
butter, and a little salt; when they are enough, lay them
in a plate, the fish by itself dry, and butter and hard eggs
chopped in a bason.
As to water-cod, that need only be boiled and well
skimmed.
Scotch haddocks lay in water all night. \ ou may boil
or broil them. If you broil, you must split them in two.
