102 THE VANCOUVER BRIDE

BROILED COD

Procure two or three slices of cod,
about three-quarters of an inch thick,
wipe the fish, and season with salt and
pepper; broil the slices over or in front
of a good fire, for about fifteen minutes,
with a little butter spread on each slice.
Use a gridiron, or else cook the fish on a
hot dish; garnish with parsley and slices
of lemon and serve quickly.

COD STEAK WITH MACARONI

Two slices of cod, one oz. bread-
crumbs, 1 teaspoonful chopped parsley
and mixed herbs, a little egg, 2 ozs. boiled
‘macaroni, 1 oz. butter, % oz. flour, %
pint fish stock or milk, % tablespoonful
anchovy essence, and a little grated
cheese.

Wipe the fish, and place on a buttered
baking-tin. Prepare a_ stuffing of the
bread-crumbs, savoury herbs, and pars-
ley, and bind it with a little beaten egg.
Place this upon the fish. On the top put
the cooked macaroni, besprinkle with
grated cheese, and bake for about twenty
minutes in a moderate oven. Prepare the
anchovy sauce. Dish up the fish when
cooked, pour over the sauce, and serve.

CURRIED COD

Two slices large cod, or remains of
any codfish, 3 ounces butter, 1 onion,
sliced, 1 teacup of white stock, thickening
of butter and flour, 1 tablespoon of curry
powder, % pint cream, salt and cayenne
to taste. Flake the fish and fry to a nice
brown, color with the butter and onions;
put this in a stewpan, add the stock and
thickening, simmer for ten minutes. Stir
the curry powder into the cream; put it
with the seasoning into the other ingredi-
ents; give one boil and serve. Time, 3%
hour. Sufficient for 4 persons.

SHREDDED COD

Boil 4 or 5 lbs. of fresh cod; when
cooked, drain and shred in fine pieces and
set away to cool. Make the following
sauce for a five-lb. piece of fish; Boil %

milk with 1 onion and a little finely chop-’

ped parsley. Set it aside. Mix 1 cup but-
ter with enough flour to absorb it. Add

this to the milk and boil until it is the
consistency of custard. Season with a
dash of cayenne and salt to taste. Put a
layer of shredded fish in a baking dish,
cover with a layer of sauce, then a layer
of fish and so on until the dish is filled.
Have the last layer of cream. Cover with
fine bread-crumbs. Sprinkle with pieces
of butter and bake in the oven until the
top is a nice brown. Small boiled potato
balls covered with cream sauce should be
served with this.

CODFISH BALLS

Boil 1 cup codfish with four good-
sized potatoes; when done, mash _ pota-
toes and fish together; add a good-sized
piece of butter, a little pepper and 1 egg,
beaten; roll in a little flour to form balls
and place in frying pan; fry brown on one
side in butter, turn and brown the other
side.

BROILED HALIBUT

Season the slices with salt and pepper
and fry them in melted butter for half
an hour, having them well covered on both
sides, roll in flour and broil for ten min-
utes over a cléar fire. Serve on a hot
dish, garnished with parsley and slices of
lemon. The slices of halibut should be
about an inch thick, and for every pound
there should be three tablespoons of but-
rer;

BAKED HALIBUT

Arrange six thin slices of fat salt pork
(about 2% in. square) in a baking pan.
Wipe a 2-lb. (or as much as. you have)
piece of halibut with a damp cloth and
place in pan.

Mask the fish with 3 tablespoonfuls of
butter, creamed, and mixed with 3. table-
spoonfuls of flour; then cover the top
with 34 cup of buttered crackercrumbs
and arrange five thin strips of fat salt
pork over the crumbs. Cover with but-
tered paper and bake 50 minutes in a
moderate oven, removing the paper dur-
ing the last 15 minutes to brown the
crumbs and pork. Garnish with thin slices
of lemon (cut in fancy shapes if desired)
then sprinkle with finely chopped parsley.
Serve with the following sauce: Melt