To Fry Cods’ Sounds in Batter

Method

Boil them as directed above until they are nearly done, then lift them out, lay them on to a drainer, and let them remain till they are cold; cut them across in strips of an inch deep, curl them round, dip them into a good French or English batter, fry them of a fine pale brown’ drain and dry them well, dish them on a hot napkin, and garnish them with crisped parsley.

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