Licence: Public Domain Mark
Credit: [Modern cookery, in all its branches / By Eliza Acton]. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![boiled salmon freed entirely from bone and skin; and blend it lightly but thoroughly with half a pound of fine bread-crumbs a teaspoonful of essence of anchovies, a quarter of a pint of cream, a seasoning of fine salt and cayenne, and four well whisked eggs. Press the mixture closely and evenly into a deep dish or mould, buttered in every part, and bake it for one hour in a moderate oven. Salmon, 1 lb.; bread-crumbs, ^ lb.: essence of anchovies, 1 tea- spoonful ; cream, \ pint; eggs, 4; salt and cayenne; baked 1 hour TO BOIL COD FILH. [In highest season frtfm October to the beginning of February; in perfection about Christmas.] When this fish is large the head and shoulders are sufficient for a handsome dish, and they contain all the choicer portion of it, though not so much substantial eating as the middle of the body, which, in consequence, is generally preferred to them by the frugal house- keeper. Wash the fish, and cleanse the inside, and the back-bone in particular, with the most scrupulous care; lay it into the fish-kettle and cover it well with cold water mixed with five ounces of salt to the gallon, and about a quarter of an ounce of saltpetre to the whole. Place it over a moderate fire, clear off the scum perfectly, and let the fish boil gently until it is done. Drain it well* and dish it carefully upon a very hot napkin with the liver and the roe as a garnish. To these are usually added tufts of lightly scraped horse-radish round the edge. Serve well-made oyster sauce and plain melted butter with it; or anchovy sauce, when oysters cannot be procured. The cream sauce of Chapter V., is also an appropriate one for this fish. Moderate size, 20 to 30 minutes. Large, ^ to f hour. SLICES OF COD FISH FRIED. Cut the middle or tail of the fish into slices nearly an inch thick, season them with salt and white pepper or cayenne, flour them well, and fry them of a clear equal brown on both sides ; drain them on a sieve before the fire, and serve them on a well-heated napkin, with plenty of crisped parsley round them. Or, dip them into beaten egg, and then into fine crumbs mixed with a seasoning of salt and pepper (some cooks add one of minced herbs also), before they are fried. Send melted butter and anchovy sauce to table with them. 8 to 12 minutes. Obs.—This is a much better way of dressing the thin part of the fish than boiling it, and as it is generally cheap, it makes thus an economical, as well as a very good dish : if the slices are lifted from the frying-pan into a good curried gravy, and left in it by the side * This should be done by setting the fish-plate across the kettle for $ miruitf Qf faQi](https://iiif.wellcomecollection.org/image/b21534081_0119.jp2/full/800%2C/0/default.jpg)
