The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

give it firmness. Then it should be stuffed and boiled, or it is equally good broiled. COD'S HEAD. The head and shoulders of the cod will eat much finer by having a little salt rubbed down the bone, and along the thick part, even if eaten the same day. Tie it up, put it on the fire in cold water sufficient to cover it, and throw a handful of salt into it. Great care must be taken to serve it up without the smallest speck of black, or scum. Garnish with plenty of double parsley, lemon, horse radish, and the milt, roe and liver, and fried smelts, if approved. If with smelts, no water must be suffered to hang about the fish, or the beauty and flavour of the smelts will be lost. Serve with plenty of oyster or shrimp sauce, anchovy and butter. COD PIE. Take a piece of the middle of a small cod, and salt it well one night. Wash it the next day, season with pepper and salt, mixed with a very little nutmeg. Lay the meat in a dish, with the addition of a little good broth of any kind, and some bits of butter on it. Cover the dish with a crust, and bake it. When done, make a sauce of a spoonful of broth, a quarter of a pint of cream, a little flour and butter, and a dust of grated lemon and nutmeg. Give it one boil, and pour it into the pie. Oysters may be added, but parsley will do instead. Mackarel may be done in the same way, but must not be salted till they are used. COD SOUNDS BOILED. Soak them in warm water half an hour, then scrape and clean them. If to be dressed white, boil them in milk and water. When tender, serve them up in a napkin, with egg sauce. The salt must not be much soaked out, unless for fricassee. COD SOUNDS BROILED. Scald them in hot water, rub well with salt, pull off the dirty skin, and simmer them till tender. Then take