A guide to modern cookery

Newfoundland specimens, and it does not lend itself to such a large variety of preparations as these two. At the end of each of the following recipes, I indicate the kind of cod to which the procedure may be applied. _Morue_, especially the Newfoundland kind, should be set to soak at least twelve hours before being used, and the water during that time should be frequently changed. When about to cook it, suppress its fins, and cut it up in a way befitting the selected mode of preparation. Allow four oz. gross of the fish for each person. 1024a—SALTED COD AND MORUE A L’ANGLAISE Put the fish into cold water; set to boil, and as soon as this point is reached, leave the fish to poach on the side of the fire for fifteen minutes. Drain, skin, dish on a napkin, and serve, separately, a timbale of parsnips and an egg-sauce à l’Écossaise. Both kinds of cod may be used for this dish. 1025—MORUE A LA BÉNÉDICTINE Poach one and one-half lbs. of _morue_ as above; drain it and cut into small pieces, cleared of all skin and bone. Pound it quickly while it is still hot, and add to it half its weight of potatoes cooked as for a purée, drained, and dried in the oven for a few minutes. When the whole has been reduced to a fine paste, add one-sixth pint of oil, and one-quarter pint of boiled milk. The oil and the milk should be added little by little, and the paste should be more mellow than stiff. Serve in a buttered _gratin_ dish; arrange the preparation in the form of a dome; sprinkle with melted butter, and set to colour in the oven. Icelandic and Newfoundland _morue_. 1026—MORUE AU BEURRE NOIR OU AU BEURRE NOISETTE Cut the _morue_ into squares or rectangles; roll these into _paupiettes_ or scrolls, and bind these with a piece of string. Poach them in the usual way; drain them; scrape their skins, and dish them. Sprinkle with _concassed_ parsley; add lemon juice, and cover with brown or lightly-browned butter. Either