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Cod, Cold

The remains of cod may be used in various ways. One thing, however, should be attended to, and that is to remove the flesh from the skin and bones before it is quite cold. When this is done the cod may be simply arranged in neat flakes on a plate, peppered, a little vinegar poured over it, and the fish garnished with parsley; and served thus, it will not be a despicable addition to the breakfast-table, though further trouble will be amply repaid. If any cold sauce is left, it may be poured over the fish, bread-crumbs or mashed potatoes spread on it, a piece of butter dotted here and there, and the whole browned in a good oven, or before the fire (see FISH PUDDING). It may be served with macaroni (see COD AND MACARONI). It may be made into cakes, and served as cutlets (see COD-FISH CAKES). It may be moulded (see FISH MOULD). It may be stewed, and served with maitre d'hotel sauce, Italian sauce, or supreme sauce. It may be curried, cooked with grated Parmesan, or with bchamel, or brown sauce, or served au gratin, a la Provencale, or as a mayonnaise. The pieces may be put into a stewpan, taking care not to omit the sound, the tongue, or the eatable parts about the head. Any sauce that may be left may then be poured over it, a lump of butter added, and a dozen oysters with their liquor, or mussels, or cockles, or a few shrimps. The preparation may then be heated gently, put into a dish, bread-crumbs strewed over, and browned. In numerous ways cold cod, or cold fish of any kind, may be, with a little trouble and attention, presented again at table, and will form a palatable and pleasing dish.