S

Soak in salted water for fifteen minutes, wipe dry, and let stand
for an hour in olive-oil and vinegar. Drain, season, and broil
on a well-buttered gridiron. Serve with melted butter and minced
parsley.

BREADED CODFISH STEAKS

Season the steaks with salt, pepper, and lemon-juice, dip in egg
and crumbs, and fry in deep fat. Serve with any preferred sauce.

FRIED CODFISH STEAKS

Clean the steaks, sprinkle with salt and pepper, and dip into flour.
Saute in salt pork fat.

CODFISH STEAKS A LA NARRAGANSETT

Fry the steaks with a chopped onion in butter, seasoning with salt
and pepper. Take out and put a tablespoonful of flour into the
frying-pan. Cook thoroughly, add two cupfuls of water and half
a cupful of wine, and cook until thick, stirring constantly. Add
two tablespoonfuls of butter, season with minced parsley and
lemon-juice, pour over the fish, and serve.

[Page 109]
CODFISH HASH

Flake cold cooked cod, mix with an equal quantity of mashed potatoes,
and season to taste. Cook until light brown in butter.

MATELOTE OF CODFISH

Mix together one cupful of oysters, two cupfuls of bread-crumbs,
two tablespoonfuls of butter, one egg, and a small onion, chopped.
Stuff a small boned codfish and sew up. Lay the fish on slices of
bacon in a baking-pan and cover the top with bacon. Add sufficient
boiling water and bake for an hour, basting as required.

STEWED CODFISH

Flake cold cooked cod and reheat with butter, pepper, salt, minced
parsley, cayenne, and lemon-juice. Serve very hot on toast.

FILLETS OF CODFISH

Clean and bone the fish and cut into thick strips. Put into a buttered
saucepan with a little stock, season, sprinkle with minced parsley,
and set into the oven, covered with a buttered paper. Serve in a
deep platter with a border of mashed potatoes.

[Page 110]
FRIED COD

Prepare the fish according to directions given for Fillet of Codfish.
Season, dredge with flour, dip in egg and bread-crumbs, and fry
in deep fat.

FRIED CODFISH A LA MAITRE D'HOTEL

Prepare according to directions given for Fried Codfish. Serve
with a sauce of melted butter, lemon-juice, and minced parsley.

FRIED FILLETS OF CODFISH

Mix together one tablespoonful of olive-oil, two tablespoonfuls
of lemon-juice, and salt, grated onion, and paprika to season.
Soak fillets of codfish in this for an hour, then drain, dip into
beaten egg, then into crumbs, and fry in deep fat. Drain on brown
paper and serve with Tart