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jerking of the line through some part of his head:
most commonly the gill-plates, not unfrequently
the belly, the back, or the tail, but never by the
inside of the mouth. With two lines, in about two
hours, we caught twenty-one small codfish and six
haddocks; the largest of the codfish weighed about
10 lbs.
Among the triumphs of cookery achieved by our
hostess of the Hôtel du Nord was one worthy of
record, prepared by pounding boiled or fried
codfish, haddock, or other fish, in a mortar with egg,
flour, milk or cream, and butter; making the pulp,
or paste thus prepared, into balls, and frying with
an outer coating of egg and bread crumbs. The
same compound is made into puddings. We first
tasted it here, but met with it afterwards on the
North Cape packet. When properly prepared it
forms an excellent dish, and is doubly estimable as
affording means of economizing the unconsumed
remains of ordinary dishes of fish.
Our hostess of the Hôtel du Nord charged at
the rate of six marks per day (about 5s. 6d.) for
each of us, during the four days we stayed at the
hotel. This included board and lodging. We had
substantial breakfasts, with fish and eggs, excellent
coffee, and good white bread and butter. Dinners
of soup, fish, meat, pastry, and dessert. The
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