SIXTY-SEVEN WAYS TO COOK CODFISH

BAKED CODFISH--I

Rub the inside of a small fresh cod with butter and lemon-juice
and put on a buttered drainer in a fish-kettle. Rub with butter,
sprinkle with chopped mushrooms, shallots, and parsley, lemon-juice,
and minced garlic. Pour over the fish three cupfuls of white wine,
bring to the boil, and simmer for an hour and a half. Baste as
required. Thicken the liquor with butter and flour and serve with
the sauce.

BAKED CODFISH--II

Stuff the fish with seasoned crumbs and season with pepper and salt.
Pour over two cupfuls of Sherry and a tablespoonful of mushroom
catsup. Add two cupfuls of stock, cover with buttered paper, and
bake, basting often. When nearly done, sprinkle with bread-crumbs and
dot with butter, and bake until brown. Take up the fish carefully,
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add a teaspoonful of beef extract and a little anchovy paste to the
liquor in the baking-pan, strain, add two tablespoonfuls of butter
and the juice of half a lemon, bring to the boil, pour over the fish,
and serve.

BAKED CODFISH--III

Prepare according to directions given for Baked Codfish--I, adding
a pint of parboiled oysters to the sauce.

BAKED SALT CODFISH

Prepare the fish according to directions given in the recipe for
Boiled Salted Cod. Mix with an equal quantity of mashed potatoes,
season, add two tablespoonfuls of melted butter and enough hot
milk to make very soft. Put into a buttered baking-dish, rub with
butter, and bake until brown. Serve with Cream or Drawn-Butter
Sauce.

CREAMED AND BAKED CODFISH

Put into a stoneware platter creamed codfish prepared according to
directions elsewhere given, and surround with a border of mashed
potatoes beaten light with an egg. Cover with crumbs, dot with
butter, and brown in the oven.

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BAKED CODFISH A LA MONTREAL

Butter a baking-dish and put in the centre a large piece of prepared
codfish. Surround with boiled potatoes, rub all thoroughly with
butter, season with pepper and salt, and bake in the oven, basting
frequently. Serve in the same dish, sprinkling with minced parsley.

BAKED CODFISH A LA NANTUCKET

Prepare a stuffing of one cupful of cracker crumbs, one cupful
of oysters, one quarter of a cupful of melted butter, and salt,
pepper, minced parsley, and lemon-juice to season. Clean a four-pound
cod, sprinkle with salt and pepper, brush over with lemon-juice,
stuff, and sew. Rub with butter, sprinkle with crumbs, and add
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