Fresh cod may be done in the same way, by adding a little salt.
All fish for making pies, whether soles, flounders, herrings, salmon, lobster, eels, trout, tench, &c. should be dressed first; this is the most economical way for Catholic families, as what is boiled one day will make excellent pies or patties the next.
If you intend it for pies, take the skin off, and the bones out; lay your salmon, soles, turbot, or codfish, in layers, and season each layer with equal quantities of pepper, allspice, mace, and salt, till the dish is full. Save a little of the liquor that the fish was boiled in; set it on the fire with the bones and skin of the fish, boil it a quarter of an hour, then strain it through a sieve, let it settle, and pour it in the dish; cover it with puff-paste; bake it about an hour and a quarter. Shrimps, prawns, or oysters added, will improve the above; if for patties, they must be cut in small pieces, and dressed in a bechamel sauce (No. 364).
Cod-sounds for a pie should be soaked at least twenty-four hours, then well washed, and put on a cloth to dry. Put in a stew-pan two ounces of fresh butter, with four ounces of sliced onions; fry them of a nice brown, then put in a small table-spoonful of flour, and add half a pint of boiling water; when smooth, put in about ten cod-sounds, and season them with a little pepper, a glass of white wine, a tea-spoonful of essence of anchovy, the juice of half a lemon; stir it well together, put it in a pie-dish, cover it with paste, and bake it one hour.
_Perch, Roach, Dace, Gudgeons, &c. fried._--(No. 159.)
Wash the fish well, wipe them on a dry cloth, flour them lightly all over, and fry them ten minutes (No. 145) in hot lard or drippings; lay them on a hair-sieve to drain; send them up on a hot dish, garnished with sprigs of green parsley. Anchovy sauce, Nos. 270 and 433.
Clean them carefully, and put them in a fish-kettle, with as much cold spring-water as will cover them, with a handful of salt; set them on a quick fire till they boil; when they boil, set them on one side to boil gently for about ten minutes, according to their size.
_Salmon, Herrings, Sprats, Mackerel, &c. pickled._--(No. 161.)
Cut the fish into proper pieces; do not take off the scales; make a brine strong enough to bear an egg, in which boil the fish; it must be boiled in only just liquor enough to cover it; do not overboil it. When the fish is boiled, lay it slantingly to drain off all the liquor; when cold, pack it close in the kits, and fill them up with equal parts of the liquor the salmon was boiled in (having first well skimmed it), and best vinegar (No. 24); let them rest for a day; fill up again, striking the sides of the kit with a cooper's adze, until the kit will receive no more; then head them down as close as possible.