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COOKING OF FISH.
beef or veal stock; or, if to be maigre, a rich, well seasoned,
fish stock; thicken with flour mixed into butter, and then
strain it; add to it 50 oysters, picked and bearded, the hard
meat of a boiled lobster cut up, and the soft part pounded,
2 glasses of white wine (sherry is best,) and the juice of
one lemon. Boil it, altogether, for 5 minutes, skim it, and
pour part of it into the dish where the fish is; the rest serve
in a sauce tureen. This dish may be garnished with fried
smelts, flounders or oysters. When the French cook cod's-
head in this way it has the addition of being stuffed with
either meat or fish forcemeat and some balls of the same,
fried, as a garnish. Cold cod may be dressed as cold turbot.
Slices of cod may be boiled, as well as fried; but they should
be as short a time as possible in the water; it should, there-
fore, boil soon after the slices are put into it. About ten
minutes ought to do them. Shrimp sauce may be poured
over these, or anchovy sauce. If you wish it to be rather
rich, make a sauce of veal stock, a boned anchovy and
pickled oysters, all chopped fine, pepper, salt, a glass of
red wine, and a thickening of butter and flour.  Boil up
and skim, and pour over the slices of cod.
                      COD'S SOUNDS,
  Must be scalded and well cleaned. Rub with salt. Take
off the outer coat, and parboil them. Then flour and broil
them. Pour over a thickened brown gravy sauce, in which
there should be a tea-spoonful of made mustard, added to
cayenne and what other seasoning you like. They may
be fried, and served with the same kind of sauce.  Or,
dressed in ragout, parboiled, cut in pieces, and stewed in
good gravy.
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