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Codlings, to Dress

Codlings may be either baked, boiled, or fried. To bake them: Flour the fish, salt and pepper it, and lay it in a pan with a little cold water, an onion stuck with four or five cloves, and a bunch of sweet herbs. Put a piece of butter on the top, and bake it in a moderate oven. When sufficiently cooked, take out the fish carefully, strain the gravy, thicken it with a little flour, and add a tea-spoonfuls of the essence of anchovies and two table-spoonfuls of Harvey's sauce. Let it boil, pour it round the fish, and garnish with slices of lemon. To boil: put the fish into boiling water, and let them boil very gently until the flesh leaves the bone easily. Serve with parsley or anchovy sauce. To fry: Rub the codlings with flour, then brush them well with egg, dip them in bread-crumbs, and fry them in plenty of hot lard or dripping. When a thick smoke rises from them they will be ready. Drain them from the fat, and serve with shrimp or oyster sauce. Time: to bake, three-quarters of an hour; to boil, a quarter of an hour; to fry, ten minutes. Sufficient, one codling for two persons. Probable cost, 8d. or 1s. each.