f the gristle, scrape
the skin well, wash it, and salt it--let it lie twenty-four hours, wipe
off the salt, roll it, and tie it around with twine, put it on in a good
deal of cold water, let it boil till you can run a straw easily into the
skin, take it up, pull off the large scales, and when cold, put it in a
pot, and cover it with one part vinegar, and two of salt and water; keep
it closely stopped, and when served, garnish with green fennel.

* * * * *

TO CAVEACH FISH.

Cut the fish in pieces the thickness of your hand, wash it and dry it in
a cloth, sprinkle on some pepper and salt, dredge it with flour, and fry
it a nice brown; when it gets cold, put it in a pot with a little
chopped onion between the layers, take as much vinegar and water as will
cover it, mix with it some oil, pounded mace, and whole black pepper,
pour it on, and stop the pot closely. This is a very convenient article,
as it makes an excellent and ready addition to a dinner or supper. When
served up, it should be garnished with green fennel, or parsley.

* * * * *

TO DRESS COD FISH.

Boil the fish tender, pick it from the bones, take an equal quantity of
Irish potatos, or parsnips boiled and chopped, and the same of onions
well boiled; add a sufficiency of melted butter, some grated nutmeg,
pepper, and salt, with a little brandy or wine; rub them in a mortar
till well mixed; if too stiff, liquify it with cream or thickened milk,
put paste in the bottom of a dish, pour in the fish, and bake it. For
change, it may be baked in the form of patties.

* * * * *

COD FISH PIE.

Soak the fish, boil it and take off the skin, pick the meat from the
bones, and mince it very fine; take double the quantity of your fish, of
stale bread grated; pour over it as much new milk, boiling hot, as will
wet it completely, add minced parsley, nutmeg, pepper, and made mustard,
with as much melted butter as will make it sufficiently rich; the
quantity must be determined by that of the other ingredients--beat these
together very well, add the minced fish, mix it all, cover the bottom of
the dish with good paste, pour the fish in, put on a lid and bake it.

* * * * *

TO DRESS ANY KIND OF SALTED FISH.

Take the quantity necessary for the dish, wash them, and lay them in
fresh water for a night; then put them on the tin plate with holes,