per, and made mustard, with as much melted butter as will make it sufficiently rich; the quantity must be determined by that of the other ingredients—beat these together very well, add the minced fish, mix it all, cover the bottom of the dish with good paste, pour the fish in, put on a lid and bake it.
TO DRESS ANY KIND OF SALTED FISH.
Take the quantity necessary for the dish, wash them, and lay them in fresh water for a night; then put them on the tin plate with holes, and place it in the fish kettle—sprinkle over it pounded cloves and pepper, with four cloves of garlic; put in a bundle of sweet herbs and parsley, a large spoonful of tarragon, and two of common vinegar, with a pint of wine; roll one quarter of a pound of butter in two spoonsful of flour, cut it in small pieces, and put it over the fish—cover it closely, and simmer it over a slow fire half an hour; take the fish out carefully, and lay it in the dish, set it over hot water, and cover it till the gravy has boiled a little longer—take out the garlic and herbs, pour it over the fish, and serve it up. It is very good when eaten cold with salad, garnished with parsley.
TO FRICASSEE COD SOUNDS AND TONGUES.
Soak them all night in fresh water, take off the skins, cut them in two pieces, and boil them in milk and water till quite tender, drain them in a colander, and season with nutmeg, pepper, and a little salt—take as much new milk as will make sauce for it, roll a good lump of butter in flour, melt it in the milk,
