The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

of anchovies, and one of Chili vinegar; put in two slices of cod, start them over a sharp fire, and, when boiling, place them to simmer for half an hour; then turn them, and let them simmer another quarter of an hour; dress them on a dish, without a napkin; then put a little sugar in the stewpan, and reduce the sauce till rather thick; pour it over the fish, and serve. No. 277. _Cabillaud entier à la Bourgeoise._ Procure a crimped cod-fish about ten pounds in weight, cover it over with salt on a dish, and let it remain six hours; then put it in a fish-kettle, and pour two gallons of boiling water over it; let it simmer an hour very gently; take it up, drain it well, and dish it without a napkin, garnish with twenty very white young potatoes; then put half a pound of fresh butter in a stewpan; place it over the fire, and when it is melted add a saltspoonful of salt, a little white pepper, the juice of a lemon, and pour it over the fish. No. 278. _Cabillaud à la Rachel._ Salt a crimped cod as above, then put it into a large baking dish, with four tablespoonfuls of chopped onions, and three glasses of Madeira wine (but previously fill the incisions of the fish with a forcemeat of cod’s liver, No. 126); put it in a moderate oven, and when half done, take it out; egg it over and bread-crumb, then put it in the oven again; it will require an hour and a quarter to bake; when done, dish it without a napkin, and pour a Beyrout sauce (see Saumon à la Beyrout, No. 245) over it without garniture. No. 279. _Slices of Cod à la Montefiore._ Boil two slices of cod, and let it get cold; then cover them with forcemeat of cod’s liver (No. 126), egg and bread-crumb them, put them in the oven half an hour, and brown them lightly with the salamander; dish them without a napkin, and pour anchovy sauce (No. 72) round them.