1. Split open the sides of a 4-pound codfish and rub the inside with lemon juice or vinegar.
2. Prepare a stuffing as follow: Blend together 1 cup dry bread crumbs, 4 tablespoons melted butter or bacon drippings, 1 tablespoon finely chopped parsley, 1 teaspoon minced chives, 2 tablespoons grated onion, the juice and the grated rind of 1 lemon, 2 tablespoons finely chopped ham, 1/4 teaspoon thyme, a dash of nutmeg and salt and pepper to taste. Stuff the cavity of the codfish and sew the opening.
3. Place the fish in a well-buttered baking dish and add 2 cups stewed tomatoes, 1 teaspoon each finely chopped shallot and parsley and 1/2 cup sliced raw mushrooms.
4. Cover the dish and place it in a hot oven for 20 minutes. Stir into the sauce 1/2 tablespoon flour and 1 and 1/2 tablespoon butter, kneaded together.
5. Cover the dish again and bake in a moderate oven for 20 minutes longer.
6. Serve hot from the baking dish. Cod may also be stuffed with crab-meat stuffing or with any other suitable mixture.

List of ingredients required:

• 4-Pound codfish.
• Lemon juice or vinegar.
• 1 Cup dry bread crumbs.
• 4 Tablespoons melted butter or bacon drippings.
• 1 Tablespoon finely chopped parsley.
• 1 Teaspoon minced chives.
• 2 Tablespoons grated onion.
• The juice and the grated rind of 1 lemon.
• 2 Tablespoons finely chopped ham.
• 1/4 Teaspoon thyme.
• A dash of nutmeg.
• Salt and pepper to taste.
• 2 Cups stewed tomatoes.
• 1 Teaspoon finely chopped shallot.
• 1 Teaspoon finely chopped parsley.
• 1/2 Cup sliced raw mushrooms.
• 1/2 Tablespoon flour.
• 1 and 1/2 Tablespoon butter.

1. Wash 3 shad roes quickly without breaking the delicate covering membrane.
2. Split each roe in two lengthwise and spread the cut sides with anchovey butter.
3. Wrap each in a thin sheet of larding pork rubbed with a mixture of 1 teaspoon each parsley, chervil, shallot and marjoram all finely minced.
4. Secure the wrapping with string, arrange the roes in the bottom of a generously buttered casserole and sprinkle with freshly ground black pepper.
5. Pour in enough light cream barely to cover, add 1 large bay leaf, 2 slices onion and 4 sprigs of parsley and dot with 2 tablespoons butter.
6. Cover with a buttered paper and bake the casserole in a moderate oven for 25 to 30 minutes.
7. Remove the buterred paper and cook for 4 minutes longer.
8. Discard the bay leaf, onion and parsley, taste for seasoning and serve in the casserole.

Ingredients required:

• 3 Shad roes.
• Anchovey butter.
• Larding pork rubbed.
• 1 Teaspoon parsley.
• 1 Teaspoon chervil.
• 1 Teaspoon shallot.
• 1 Teaspoon marjoram.
• Freshly ground black pepper.
• Light cream.
• 1 Large bay leaf.
• 2 Slices onion.
• 4 Sprigs of parsley.
• 2 Tablespoons butter.

1. Scramble 2 eggs per person and an exstra one for the pan. Serve at once on Buttered fresh toast.
2. Vermounth or herb or wine vinegar may be mixed with the eggs, 1 tablespoon to every 4 eggs.
3. For a 5-egg scramble add 1 tablespoon each finely chopped parsley and chives and a dash paprika to the eggs-and-cream mixture. Sprinkle the eggs with more chopped parsley when serving.
4. Or saute’ 1/2 cup button mushrooms in 3 tablespoons butter then add the egg-cream mixture.
5. Or saute’ 1 cup pickled-over crab meat in butter. Add the egg mixture with 1 tablespoon chopped parsley and 1 teaspoon chopped chives.

List of ingredients required:

• 2 Eggs per person and an exstra one for the pan.
• Vermounth or Herbm or Wine Vinegar.
• Finely chopped parsley.
• Chives.
• Paprika.

Or:

• 2 Eggs per person and an exstra one for the pan.
• Vermounth or Herbm or Wine Vinegar.
• 1/2 Cup button mushrooms.
• 3 Tablespoons butter.

Or:

• 2 Eggs per person and an exstra one for the pan.
• Vermounth or Herbm or Wine Vinegar.
• 1 Cup pickled-over crab meat in butter.
• Parsley.
• 1 Teaspoon chopped chives.