A staple salt water fish fit for hotel use all the year round; caught on the New England coast and in vast numbers off the shores of Newfoundland. The Newfoundland fisheries make a specialty of salting, drying and smoking it, besides making 'caviar" of its roe and extracting the oil from its liver.

Baked Codfish, Caper Sauce

On account of its size the fish after cleansing is best cut into portion pieces, seasoned with salt and pepper, rolled in flour, then dipped into melted bacon fat or olive oil, arranged on a baking pan, baked and browned on both sides, the head boiled with an onion and grated carrot; butter sauce made from the liquor, into which is then added capers and caper vinegar; fish served garnished with lemon and parsley, with the sauce at one end of the fish.

Baked Codfish Stuffed With Oysters

Small cod about six pounds each, heads and fins removed, inside filled with an oyster stuffing, sewn up, the back and sides scored into portions, arranged in pan with a few shredded vegetables, moistened with a little fish broth, brushed over with butter, baked and basted till done and glazy; served garnished with a potato croquette and oyster sauce poured around.

Baked Codfish, Breadcrumbed

Slices of the fish free from bones, laid for an hour in a mixture of olive oil, vinegar, salt and pepper, then taken up and drained, dipped in butter, breadcrumbs, beaten eggs and again breadcrumbs, arranged in baking pan, moistened with a little white wine and oyster liquor, baked a golden brown; served garnished with Duchesse potatoes and lemon, with Hollandaise sauce poured around.

Boiled Codfish, Egg Sauce

The fish cut into portion pieces, washed, then laid in salted water for an hour, taken up and put to boil in cold salted water and milk; as soon as the flesh is firm it is done, take up, drain, serve garnished with boiled small potatoes and egg sauce poured around. Other good sauces to serve with boiled cod are oyster, Bechamel and Hollandaise.

Boiled Cod Steak With Anchovies

Sells well in restaurants. Cod steaks about three-quarters of a pound in weight, laid in salted water for an hour, then boiled in salted water and milk, taken up and drained well; served garnished with Hollandaise potatoes, butter sauce containing plenty of shredded salt anchovies poured over the steak. (Flemish and Aurora sauces also go well with a boiled cod steak.)

Fried Cod Steak, Tomato Sauce

The steaks laid in salted water for an hour, then taken up and wiped dry; dipped in melted butter, then flour, then in beaten eggs, fried a golden color in oil; served garnished with Julienne potatoes and tomato sauce poured around.

Cod Steak Breadcrumbed, Parsley Sauce

The steaks laid in salted water for an hour, then taken up and wiped dry, sprinkled with a little lemon juice, dipped in beaten eggs and fresh breadcrumbs, arranged in a buttered pan, brushed over with melted butter or bacon fat, baked and turned so that both sides are brown; served with parsley sauce at end of dish, and garnished with Parisienne potatoes