n if eaten the same day. Tie it up, put it on the fire in cold water
sufficient to cover it, and throw a handful of salt into it. Great care
must be taken to serve it up without the smallest speck of black, or
scum. Garnish with plenty of double parsley, lemon, horse radish, and
the milt, roe and liver, and fried smelts, if approved. If with smelts,
no water must be suffered to hang about the fish, or the beauty and
flavour of the smelts will be lost. Serve with plenty of oyster or
shrimp sauce, anchovy and butter.

COD PIE. Take a piece of the middle of a small cod, and salt it well one
night. Wash it the next day, season with pepper and salt, mixed with a
very little nutmeg. Lay the meat in a dish, with the addition of a
little good broth of any kind, and some bits of butter on it. Cover the
dish with a crust, and bake it. When done, make a sauce of a spoonful of
broth, a quarter of a pint of cream, a little flour and butter, and a
dust of grated lemon and nutmeg. Give it one boil, and pour it into the
pie. Oysters may be added, but parsley will do instead. Mackarel may be
done in the same way, but must not be salted till they are used.

COD SOUNDS BOILED. Soak them in warm water half an hour, then scrape and
clean them. If to be dressed white, boil them in milk and water. When
tender, serve them up in a napkin, with egg sauce. The salt must not be
much soaked out, unless for fricassee.

COD SOUNDS BROILED. Scald them in hot water, rub well with salt, pull
off the dirty skin, and simmer them till tender. Then take them out,
flour, and broil them. While this is doing, season a little brown gravy
with pepper, salt, a tea-spoonful of soy, and a little mustard. Give it
a boil with a little flour and butter, and pour it over the sounds.

COD SOUNDS RAGOUT. Having scalded, cleaned, and rubbed them well with
salt, stew them in white gravy seasoned. Before they are served, add a
little cream, butter and flour, gently boiling up. A bit of lemon peel,
nutmeg, and the least pounded mace, will give it a good flavour.

COD SOUNDS LIKE CHICKENS. Carefully wash three large sounds, boil them
in milk and water, but not too tender. When cold, put a forcemeat of
chopped oysters, crumbs of bread, a bit of butter, nutmeg, pepper, salt,
and the yolks of two eggs. Spread it thin over the sounds, roll up each
in the form of a chicken, and skewer it. Then lard them as chickens,
dust a little flour over, and roast them slowly in a