The Cooking Manual of Practical Directions for Economical Every-Day Cookery

cover them, and a tablespoonful of salt. Put one and a half pounds of salt codfish on the fire in plenty of cold water, and bring it slowly to a boil; as soon as it boils throw off that water, and put it again on the fire in fresh cold water; if the fish is very salt change the water a third time. Free the fish from skin and bone; peel the potatoes, mash them through a colander with a potato masher, season them with quarter of a saltspoonful of pepper and an ounce of butter; add the yolks of two eggs, and the fish; mix well, and make into cakes, using a little flour to prevent sticking to the hands. Fry them golden brown in enough smoking hot fat to nearly cover them; observe that in frying any article of food it will not soak fat if the latter be hot enough to carbonize the outside at once, and smoking hot fat will do that. 21. =Sardine Sandwiches.=--Butter sixteen thin slices of bread on both sides, put between each two a very thin layer of sardines, sprinkled with a little lemon juice, and brown them in a quick oven. 22. =Warmed up boiled fish, with Dutch Sauce.=--Put the cold fish on the fire in plenty of cold water and salt, and let it come slowly to a boil; meantime make a sauce for it as follows. 23. =Dutch Sauce.=--Put one ounce of butter, and one ounce of flour in a sauce-pan over the fire, and stir constantly until it bubbles; then add gradually one gill of boiling water, remove the sauce from the fire, stir in the yolks of three eggs, one at a time, add one saltspoonful of dry mustard; add one tablespoonful of vinegar and three of oil, gradually, drop by drop, stirring constantly till smooth. When the fish is warmed take it up carefully without breaking and serve with the Dutch sauce in a boat. CHAPTER IV. RELISHES. The dishes known as relishes are usually eaten at dinner just after the soup or fish; they are