butter and cook in it a teaspoonful of
flour. Add one cupful of boiling water and cook until thick, stirring
constantly. Take from the fire, add the yolks of two eggs well
beaten, four tablespoonfuls of made mustard, and pepper, vinegar,
grated nutmeg, and minced parsley to season. Add gradually half
a cupful of melted butter, pour over the fish, and serve.

[Page 106]
STEWED CODFISH A LA SHREWSBURY

Stuff the fish with drained oysters and seasoned crumbs, adding two
tablespoonfuls of butter in small bits. Sew up, put on the grating
in a fish-kettle, seasoning with salt, pepper, and minced parsley.
Dot with butter and add the oyster liquor, and two cupfuls each of
stock and water. Simmer for forty minutes, basting as required.
Take up the fish, thicken the sauce with butter and flour cooked
together, and boil for ten minutes. Take from the fire, add a
tablespoonful of butter, the juice of a lemon, and the yolks of
two eggs well beaten. Strain over the fish and serve.

SALT CODFISH A LA BRANDADE

Cut the fish in pieces and soak in cold water for twenty-four hours.
Put into fresh cold water, bring to the boil, and simmer for twenty
minutes. Drain, bone, and cool. Mix to a cream with lemon-juice and
olive-oil, adding a little milk if it becomes too thick. Season
with salt, pepper, minced parsley, and garlic. Serve with toasted
crackers and cheese.

STEWED COD WITH OYSTERS

Cut fresh cod into fillets, and put in a baking-pan,
[Page 107]
with salt, pepper, and chopped onion to season. Add one cupful
of white wine and the liquor of two dozen parboiled oysters. Cook
slowly for fifteen minutes, take out the fish, thicken the sauce
with butter and flour cooked together, add two tablespoonfuls of
melted butter, season with lemon-juice, and pour the sauce over
the fish. Garnish with the parboiled oysters and serve.

SALTED COD WITH BROWN BUTTER

Soak the fish for twenty-four hours and prepare according to directions
given for Boiled Salted Cod. Drain, wipe dry, and fry brown in
butter, adding a little minced parsley.

CODFISH STEAK

Cut the fish into steaks, about two inches thick, season with salt
and pepper, and let stand for two hours. Dredge with corn-meal
and fry in salt pork fat. Sprinkle with lemon-juice and serve.

BROILED CODFISH STEAKS WITH BACON

Prepare the steaks according to directions previously given and
serve with a border of thin slices of bacon fried crisp.

[Page 108]
BROILED CODFISH STEAK