Rock-Fish.
Rock-fish and river-bass are very nice, cooked as above, but do not need to be boiled so long as codfish.
Boiled Codfish. ( Salt. )
Put the fish to soak over night in lukewarm water—as early as eight o’clock in the evening. Change this for more warm water at bed-time and cover closely. Change again in the morning and wash off the salt. Two hours before dinner plunge into very cold water. This makes it firm. Finally, set over the fire with enough lukewarm water to cover it, and boil for half an hour. Drain well; lay it on a hot dish, and pour over it egg-sauce prepared as in the foregoing receipt, only substituting the yolks of two hard-boiled eggs, rubbed to a paste with butter, for the beaten raw egg.
This is a useful receipt for country housekeepers who can seldom procure fresh cod. Salt mackerel, prepared in the same way, will repay the care and time required, so superior is it to the Friday’s dish of salt fish, as usually served.
Should the cold fish left over be used for fish-balls—as it should be—it will be found that the sauce which has soaked into it while hot has greatly improved it.