Miss Leslie's Complete Cookery: Directions for Cookery, in Its Various Branches

table-spoonful or more, of soy. ANOTHER WAY OF BOILING FRESH COD. Put the fish into cold water with a handful of salt, and let it slowly and gradually warm for three hours if the cod is large, and two hours if it is small. Then increase the fire, and boil it hard for a few minutes only. BAKED SHAD. Keep on the head and fins. Make a force-meat or stuffing of grated bread crumbs, cold boiled ham or bacon minced fine, sweet marjoram, red pepper, and a little powdered mace or cloves. Moisten it with beaten yolk of egg. Stuff the inside of the fish with it, reserving a little to rub over the outside, having first rubbed the fish all over with yolk of egg. Lay the fish in a deep pan, patting its tail to its mouth. Pour into the bottom of the pan a little water, and add a jill of port wine, and a piece of butter rolled in flour. Bake it well, and when it is done, send it to table with the gravy poured round it. Garnish with slices of lemon. Any fish may be baked in the same manner. A large fish of ten or twelve pounds weight, will require about two hours baking. TO BROIL A SHAD. Split and wash the shad, and afterwards dry it in a cloth. Season it with salt and pepper. Have ready a bed of clear bright coals. Grease your gridiron well, and as soon as it is hot lay the shad upon it, and broil it for about a quarter of an hour or more, according to the thickness. Butter it well, and send it to table. You may serve with it melted butter in a sauce-boat. Or you may cut it into three pieces and broil it without splitting. It will then, of course, require a longer time. If done in this manner, send it to table with melted butter poured over it. BOILED ROCK-FISH. Having cleaned the rock-fish, put it into a fish-kettle with water enough to cover it well, having first dissolved a