[COLD MEAT COOKERY.] _Ingredients._—Any remains of cold cod, 12
oysters, sufficient melted butter to moisten it; mashed potatoes
enough to fill up the dish. _Mode._—Flake the fish from the bone, and
carefully take away all the skin. Lay it in a pie-dish, pour over the
melted butter and oysters (or oyster sauce, if there is any left), and
cover with mashed potatoes. Bake for ½ an hour, and send to table of a
nice brown colour. _Time._—½ hour. _Seasonable_ from November to March.
COD, Salt, commonly called “Salt-fish.”
_Ingredients._—Sufficient water to cover the fish. _Mode._—Wash the
fish, and lay it all night in water, with a ¼ pint of vinegar. When
thoroughly soaked, take it out, see that it is perfectly clean, and put
it in the fish-kettle with sufficient cold water to cover it. Heat it
gradually, but do not let it boil much, or the fish will be hard. Skim
well, and when done, drain the fish, and put it on a napkin garnished
with hard-boiled eggs cut in rings. _Time._—About 1 hour. _Average
cost_, 6_d._ per lb. _Sufficient_ for each person, ¼ lb. _Seasonable_
in the spring.
_Note._—Serve with egg sauce and parsnips. This is an especial dish on
Ash Wednesday.