A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

minutes, then seasoned with pepper and salt. =Cockles.=--Cockles should be roasted on a tin laid on the top of a stove; they are eaten whilst hot with bread and butter. They require to be well washed, and the shells scrubbed with a brush. =Cod, Baked.=--Take a piece weighing about three pounds out of the middle of a large fish. Make a simple forcemeat of breadcrumbs, minced parsley, thyme, seasoning, and the yolk of an egg; put this inside the fish and sew it up. Place in a baking-dish, and surround with a carrot sliced, and also a turnip and small onion. Pour a spoonful of vinegar over, and place two or three lumps of butter on the top; bake for twenty minutes. Remove the vegetables, but serve the liquor with the fish instead of sauce. =Cod, Fried à la Maître d'Hôtel.=--Take two or three slices of cod about an inch and a half in thickness, let them lie in salt water for half an hour, then drain and dry them. Cover with seasoned flour, and fry in a quantity of boiling fat for a few minutes. Pile in pyramid form on a hot dish, pouring the following sauce round them: two tablespoonsful of fresh green parsley chopped small, two ounces of butter, half an ounce of flour, a little salt, pepper, and a spoonful of vinegar; add a little water if it thickens too much. Mix the ingredients well, let them boil up once, then serve. =Cod, à la Crème.=--The remains of boiled cod will do excellently well for this, or if fresh fish is used it must be first boiled till tender, then broken into flakes, all skin and bone removed. Into a saucepan put a pint of milk with a teaspoonful of salt and the rind of a lemon. Let this boil once, then pour off into a basin. In the saucepan melt an ounce of butter and stir in smoothly an ounce of flour, add a pinch of cayenne pepper, then the milk, and boil all together until thick. Put in the flakes of cod to heat