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

through, then pour all on to a hot dish, garnish with tufts of parsley, and pass round strips of toasted bread to eat with it. =Cod, Curried.=--Take the remains of cold boiled cod broken into flakes, fry them a moment in butter. Lay them aside on a hot plate and prepare the curry. For this put an ounce of butter into a saucepan and slice into it two shallots and one small apple. When these have frizzled brown stir in a tablespoonful of flour, half a teaspoonful of curry powder, the same of salt, and a pinch of cayenne pepper, and lastly a teacupful of stock. Let this boil a few minutes, then put in the cod to warm up, and serve quickly. A wall of boiled rice round the edge of the dish is an improvement. =Cod, Salted, with Parsnips.=--Take a couple of pounds of salted cod, let it soak for twenty-four hours, then drain, and pouring fresh cold water over it let it heat through gradually. It should simmer until tender, but must not boil, or it will become hard. Drain again, lay on a hot dish, garnish with boiled parsnips cut into lengths, and cover all with egg sauce, made as follows: half a pint of milk thickened with flour, a small bit of butter, salt, pepper, the juice of a lemon, and two hard-boiled eggs chopped small and stirred in. Garnish the dish with parsley. =Cod, Salted, en Mousse.=--Soak and cook the cod as in the previous recipe, then drain and break into flakes. Frizzle a slice of a Spanish onion in a small quantity of butter, but do not brown it. Scald the soft part of a slice of white bread, break it with a fork, then add to the onion, and at the same time add gradually a cupful of new milk. Continue to beat until all is quite smooth, sprinkle with salt and pepper, then add the flakes of cod, still continuing to beat. If becoming too stiff add more milk. When all is light and like a froth, pour on to a