butter cooked with two of flour. Season with salt,
pepper, minced parsley, and tomato or mushroom catsup. Just before
the fish is done add one quart of drained oysters and cook until
the oysters are plump.

BOILED CODS' TONGUES WITH EGG SAUCE

Soak the tongues over night, change the water, and boil for ten
minutes. Serve with Drawn-Butter Sauce.

FRIED CODFISH TONGUES

Wash the tongues, dip in cold milk and roll in seasoned flour. Fry
in butter, and serve with tomato sauce.

CODS' TONGUES A LA POULETTE

Prepare according to directions given for boiled Cods' Tongues
with Egg Sauce and serve with a Poulette Sauce, using for liquid
the water in which the tongues were boiled.

CODFISH TONGUES A LA BEURRE NOIR

Prepare the tongues according to directions
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given in the recipe for Boiled Cods' Tongues with Egg Sauce. Drain
and serve with brown butter, seasoned with salt, pepper, minced
parsley, and lemon-juice.

CODFISH FRITTERS

Cut into strips fresh boiled cod, or freshened and boiled salt cod.
Dip in fritter batter and fry in deep fat.

DEVILLED CODFISH

Flake cold cooked fish. Mix with an equal quantity of bread-crumbs
the yolks of two hard-boiled eggs, and melted butter, grated onion,
minced parsley, and pepper and salt to season. Add milk or oyster
liquor to moisten and fill buttered shells. Cover with crumbs,
dot with butter, and brown in the oven.

CODFISH A LA SEVILLE

Wash and dry one cupful of rice, brown it in olive-oil, and drain.
Put into a stewpan and cover with fillets of fresh cod, fried in
the oil. Add a sliced onion fried, half a dozen sliced tomatoes,
and salt, cayenne, and lemon-juice to season. Add two cupfuls of
stock, put a buttered paper on top, cover the pan, and bake half
an hour in the oven. Take out the fish carefully, mix the rice and
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seasoning together, and serve as a border around the fish.

CODFISH A LA BECHAMEL

Prepare according to directions given for Creamed Codfish, omitting
the egg and using white stock and milk in equal parts instead of
cream.

ESCALLOPED CODFISH A LA BECHAMEL

Prepare according to directions given for Codfish a la Bechamel,
adding the yolks of three eggs. Arrange in a baking-dish with layers
of seasoned crumbs, and add sufficient milk to moisten. Cover with
crumbs, dot with butter, and brown in the oven.

CODFISH A LA FLAMANDE

Prepare boiled codfish according to directions previously given.
Melt one tablespoonful of