Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

bits of butter, and bake. Beauregard cod Boil a pound of cod the day before it is needed and let it get cold. Flake to pieces with a silver fork, removing all bits of skin and bone. Next day heat a pint of fresh milk in a double boiler, thicken this with a teaspoonful of flour rubbed into one of butter, and stir in the flaked fish. Season to taste and cook for five minutes. Turn upon squares of buttered toast. Have ready four hard-boiled eggs, the yolks powdered, the whites cut into rings. Sprinkle the yellow powder over the fish and lay the white rings about the edge of the platter. Baked smelts with oyster forcemeat Choose fine, large smelts of uniform size. Clean, wash and wipe, and fill them with a forcemeat made of one part fine crumbs, three parts finely-minced oysters, seasoned with paprika, a little minced parsley, salt and a tablespoonful of melted butter to a cupful of the forcemeat. Sew the fish up with fine thread and long stitches; lay in your covered roaster with a little boiling water under the grating and bake twenty minutes, basting once with butter when nearly done. Serve with lemon sauce. They make a delicious fish course for luncheon. The threads should be clipped carefully that the fish may not be torn as they are drawn out before serving. Baked smelts Clean, wipe, roll in melted butter, then in cracker dust, set on ice to stiffen for an hour, and cook fifteen minutes in your covered roaster. Send sliced lemon around with this dish. Creamed shad (Contributed) Make a white sauce by cooking together a tablespoonful of butter and a heaping one of flour, and, when they are blended, pouring upon them a pint of unskimmed milk. Add a few drops of onion juice, then pour slowly upon the beaten yolks of two eggs. Season with salt, pepper and a teaspoonful of minced parsley. Into this sauce stir a pint of cold, cooked shad that has been freed of bones and flaked very fine. Turn into a greased pudding-dish,