anchovies, 1/4 lb. of bread crumbs, 1 oz. of butter, 2 eggs; seasoning
of salt, pepper, nutmeg, and mace to taste; 4 cod sounds.
_Mode_.--Make the forcemeat by mixing the ingredients well together.
Wash the sounds, and boil them in milk and water for 1/2 an hour; take
them out and let them cool. Cover each with a layer of forcemeat, roll
them up in a nice form, and skewer them. Rub over with lard, dredge with
flour, and cook them gently before the fire in a Dutch oven.
_Time_.--1 hour. _Average cost_, 6d. per lb.
_Seasonable_ from November to March. _Sufficient_ for 4 persons.
THE SOUNDS IN CODFISH.--These are the air or swimming bladders,
by means of which the fishes are enabled to ascend or descend in
the water. In the Newfoundland fishery they are taken out
previous to incipient putrefaction, washed from their slime and
salted for exportation. The tongues are also cured and packed up
in barrels; whilst, from the livers, considerable quantities of
oil are extracted, this oil having been found possessed of the
most nourishing properties, and particularly beneficial in cases
of pulmonary affections.
COD PIE.
(_Economical_.)
I.