edges of a deep pudding dish with it half way down; fill the dish with
layers of fresh codfish cut in small pieces, using two or three pounds,
season each layer with salt, pepper, chopped parsley, and chopped
onions, using one tablespoonful of salt, one saltspoonful of pepper, two
bay leaves, a saltspoonful of thyme, four ounces of onion, and half an
ounce of parsley; fill up the dish with any cold gravy, milk, or water,
cover with paste, and bake fifteen minutes in a quick oven; finish by
baking half an hour in a moderate oven; serve hot.

183. =Lentils boiled plain.=--Wash two pounds of lentils well in cold
water, put them over the fire, in four quarts of cold water with one
ounce of drippings, one tablespoonful of salt, and a saltspoonful of
pepper, and boil slowly until tender, that is about three hours; drain
off the little water which remains, add to the lentils one ounce of
butter, a tablespoonful of chopped parsley, a teaspoonful of sugar, and
a little more salt and pepper if required, and serve them hot. Always
save the water in which they are boiled; with the addition of a little
thickening and seasoning, it makes a very nourishing soup.

184. =Stewed Lentils.=--Put plain boiled lentils into a sauce-pan, cover
them with any kind of pot-liquor, add one ounce of chopped onion, two
ounces of butter, quarter of an ounce of chopped parsley, and stew
gently for twenty minutes; serve hot.

185. =Fried Lentils.=--Fry one ounce of chopped onion brown in two ounces
of drippings, add plain boiled lentils, see if they are properly
seasoned, and brown them well; serve hot.

186. =Norfolk Dumplings.=--Mix well together two pounds of flour, one
dessertspoonful of salt, and two pints of milk; divide the dough in
twelve equal parts, and drop them into a pot of boiling pot-liquor, or
boiling water; boil them steadily half an hour. They should be eaten
hot, with gravy, sweet drippings, or a little molasses.

187. =Salt Cod with Parsnips.=--Soak three pounds of salt fish over night,
with the skin uppermost, and boil it about one hour, putting it into
plenty of cold water. Meantime pare half a dozen parsnips, and cut them
in quarters, boil them half an hour, or longer, until tender, drain
them, and dish them around the fish. While the fish and parsnips are
cooking make the following sauce: mix two ounces of flour and one ounce
of butter or sweet drippings, over the fire until a smooth paste is
formed; then pour in half a pint