upful of milk, add one cupful
of mashed potatoes, the codfish chopped, two tablespoonfuls of
butter, two well-beaten eggs, and pepper to taste. Prepare an Egg
Sauce, pour over the fish, and serve.

BOILED CODFISH WITH OYSTER SAUCE

Boil the fish in salted water, seasoned with pepper, cloves, and
lemon peel. Prepare a Cream Sauce, and cook oysters in it until
the edges curl, pour over the fish, and serve.

BOILED CODFISH WITH CREAM SAUCE

Boil the codfish slowly in salted water. Melt two tablespoonfuls
of butter, add two tablespoonfuls of flour, and cook thoroughly.
Add two cupfuls of cream and cook until thick, stirring constantly.
Add salt, pepper, and anchovy paste to season, pour over the fish.
sprinkle with minced parsley, and serve.

BOILED CODFISH A LA HOLLANDAISE

Boil the fish according to directions previously given and serve
with Hollandaise Sauce.

[Page 97]
BOILED CODFISH WITH CAPER SAUCE--I

Prepare according to directions given for Boiled Codfish with Cream
Sauce, omitting the anchovy paste, and adding two tablespoonfuls
each of capers and melted butter.

BOILED CODFISH WITH CAPER SAUCE--II

Boil a small fresh codfish in court bouillon, and allow it to cool
partially in the liquor. Serve with Caper Sauce.

BOILED CODFISH CREAMED

Sew up the fish in a cloth dredged with flour, and boil in salted
and acidulated water. Unwrap, and serve with sauce made of half
a cupful each of milk and boiling water, thickened with two
tablespoonfuls of butter rolled in flour. Take from the fire, add
two eggs well-beaten, and salt, pepper, and minced parsley to season.
Add a tablespoonful of capers or tarragon vinegar, pour over the
fish, and garnish with slices of hard-boiled eggs.

BOILED CODFISH WITH EGG SAUCE

Prepare the fish according to directions given in the recipe for
Boiled Codfish with Oyster Sauce. Serve with Egg Sauce.

[Page 98]
CODFISH BALLS WITH EGG SAUCE

Free two pounds of fresh cod from all bones; chop it and season
with salt, pepper, grated nutmeg, and a little finely chopped lemon
peel, adding chopped parsley, marjoram, a little soaked bread-crumbs
with the water drained well out; mix with two unbeaten eggs and
form into balls the size of a tomato. Fry a large sliced onion in
two ounces of butter, add a cupful of boiling water, let it boil
up, then put in the balls. When cooked, beat three eggs, strain
in the juice of two large lemons, adding a little chopped parsley;
stir this w