FISH. 163 



fifty pounds ; and each tenth or kid, twenty pounds. The 

 legal measure of salt is at the rate of thirty-five pounds for 

 every two hundred pounds of fish ; and it is further provided, 

 that each cask shall be filled up with clear, strong pickle, 

 and that the species called Magdalen Herring shall be desig- 

 nated on the outside of the cask which holds the same. 

 See Alewives. 



BAKED COD. 



* 

 Clean the cod nicely inside and out, flour it, and cut thin 



slices of pork, which secure to the fish at equal distances 

 with silver skewers. Make a stuffing for the belly of grated 

 bread, beef-suet, sweet marjoram, thyme, pepper, salt, and, if 

 you have it, one anchovy. Make an anchovy-sauce for it, or 

 serve with drawn butter. Mackerel may be dressed in the 

 same way. 



BOILED COD. 



Cod boiled and served with oyster-sauce is also a favorite 

 dish. It should be boiled in a fish-kettle, with a strainer. 

 Let the water be salted, and it should boil hard when the 

 fish is put in. Let it simmer, covered, for about half an 

 hour. You may crimp cod to be boiled if you please. Pour 

 the oyster-sauce over the fish before it goes to the table. 



SALT COD. 



Brush it with a brush kept for the purpose, and then put 

 into water, and let it soak over night. Pour the water off, 

 and put the fish into the fish-kettle, with a good deal of water. 

 Let it come almost to a boil, when remove it to the corner of 

 the fire, and keep it covered till you wish to serve. Put it 

 upon a dish with a drainer, and serve with egg-sauce in a 

 boat. 



BOILED SALMON. 

 This fish may be boiled whole, or the head and shoulders 



