ugh to cover them, and a tablespoonful
of salt. Put one and a half pounds of salt codfish on the fire in plenty
of cold water, and bring it slowly to a boil; as soon as it boils throw
off that water, and put it again on the fire in fresh cold water; if the
fish is very salt change the water a third time. Free the fish from skin
and bone; peel the potatoes, mash them through a colander with a potato
masher, season them with quarter of a saltspoonful of pepper and an
ounce of butter; add the yolks of two eggs, and the fish; mix well, and
make into cakes, using a little flour to prevent sticking to the hands.
Fry them golden brown in enough smoking hot fat to nearly cover them;
observe that in frying any article of food it will not soak fat if the
latter be hot enough to carbonize the outside at once, and smoking hot
fat will do that.

21. =Sardine Sandwiches.=--Butter sixteen thin slices of bread on both
sides, put between each two a very thin layer of sardines, sprinkled
with a little lemon juice, and brown them in a quick oven.

22. =Warmed up boiled fish, with Dutch Sauce.=--Put the cold fish on the
fire in plenty of cold water and salt, and let it come slowly to a boil;
meantime make a sauce for it as follows.

23. =Dutch Sauce.=--Put one ounce of butter, and one ounce of flour in a
sauce-pan over the fire, and stir constantly until it bubbles; then add
gradually one gill of boiling water, remove the sauce from the fire,
stir in the yolks of three eggs, one at a time, add one saltspoonful of
dry mustard; add one tablespoonful of vinegar and three of oil,
gradually, drop by drop, stirring constantly till smooth. When the fish
is warmed take it up carefully without breaking and serve with the Dutch
sauce in a boat.

CHAPTER IV.

RELISHES.

The dishes known as relishes are usually eaten at dinner just after the
soup or fish; they are in reality the restorers of appetite; they are
usually cold, and are sent to the table on small oval dishes, or
ornamental boats.

24. =Anchovies.= (_One for each person._)--The best anchovies are small
and plump, with white scales, and dark red pickle; they are prepared for
the table by soaking two hours in cold water, taking out the back-bone,
removing the scales and some of the small bones, and serving them with
oil or vinegar in a suitable dish, or pickle shell.

25. =Sardines.= (_One for each person._)--Sardines are served by wiping
them, and serving them on a small di