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Personal Chef Recipe COD A LA MAITRE D'HOTEL.
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and thickening with arrowroot instead of butter and flour.
PRAWN SOUP.
FRIED ANCHOVIES.
ANCHOVY BUTTER OR PASTE.
ANCHOVY TOAST.
ANCHOVY TOAST.
BRILL.
COD'S HEAD AND SHOULDERS.
SALT COD, COMMONLY CALLED "SALT-FISH."
COD SOUNDS, EN POULE.
COD PIE.
1/2 hour.
CURRIED COD.
COD A LA CREME.
COD A LA BECHAMEL.
COD A LA MAITRE D'HOTEL.
COD A L'ITALIENNE.
STEWED CARP.
TO DRESS CRAB.
HOT CRAB.
POTTED CRAYFISH.
JOHN DORY.
BOILED EELS.
STEWED EELS.
Oft to the neighbouring beach will silent steal."
FRIED EELS.
EEL PIE.
COLLARED EEL.
EELS A LA TARTARE.
EELS EN MATELOTE.
FISH AND OYSTER PIE.

Personal Chef Recipes - by Mrs Beeton

COD A LA MAITRE D'HOTEL.

Ingredients:2 slices of cod
1/4 lb. of butter
a little chopped shalot and parsley; pepper to taste
1/4 teaspoonful of grated nutmeg
or rather less
when the flavour is not liked; the juice of 1/4 lemon.
Method:Boil the cod, and either leave it whole, or, what is still better, flake it from the bone, and take off the skin. Put it into a stewpan with the butter, parsley, shalot, pepper, and nutmeg. Melt the butter gradually, and be very careful that it does not become like oil. When all is well mixed and thoroughly hot, add the lemon-juice, and serve.
Time: 1/2 hour.
Notes: Cod that has been left will do for this. THE SEASON FOR FISHING COD.--The best season for catching cod is from the beginning of February to the end of April; and although each fisherman engaged in taking them, catches no more than one at a time, an expert hand will sometimes take four hundred in a day. The employment is excessively fatiguing, from the weight of the fish as well as from the coldness of the climate. 241.
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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