Page:Mrs Beeton's Book of Household Management.djvu/358

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Ingredients.—Cod's head and shoulders, salt, lemon.

Method.—Cleanse the fish thoroughly, and rub a little salt over the thick part and inside the fish 1 or 2 hours before dressing it, as this very much improves the flavour. Lay it in the fish-kettle, with sufficient hot water to cover it. Be very particular not to pour the water on the fish as it is liable to break, and keep it only just simmering. If the water should boil away, add a little, pouring it in at the side of the kettle, and not on the fish. Skim very carefully, draw it to the side of the fire, and let it gently simmer till done. Garnish with cut lemon, and serve with either oyster or caper sauce.

Time.—20 to 35 minutes, according to size. Average Cost, from 4d. to 9d. per lb. Allow 3 lb. for 6 persons. Seasonable from November to March.

Ingredients.—A cod's liver, 12 sauce oysters, ¼ of a pint of white sauce, butter, breadcrumbs, salt and pepper.

Method.—Parboil the liver and cut it into small pieces. Blanch the oysters in their own liquor, which afterwards strain and add to the white sauce. Halve or quarter the oysters, mix them with the prepared liver, and season to taste. Place the mixture in buttered scallop shells, add a little sauce, cover lightly with breadcrumbs, and on the top place 2 or 3 small pieces of butter. Bake in a moderately hot oven for 10 or 15 minutes, then serve.

'''TimeTime. [sic]'''—To bake, about 10 minutes. Average Cost 1s. 6d. to 1s. 9d. Sufficient for 5 or 6 scallops. Seasonable from November to March.

Ingredients. ½ a lb. of cod's liver, 2 tablespoonfuls of bread-