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To dress Cod.
head, and when you are sure it is enough, lift up the fish-
plate with the fish on it, set it across the kettle to drain,
lay it in a dish, with the liver on one side. Garnish with
lemon and horse-radish scraped; melt butter, with a little
of the fish-liquor, an anchovy, oysters, or shrimps, or
what you fancy.
To stew Cod. Cut cod in slices an inch thick, lay them
in the bottom of a large stewpan; season with nutmeg,
beaten pepper, and salt, a bundle of sweet herbs, an
onion, half a pint of white wine, and a quarter of a pint
of water; cover close, and let it simmer softly for five or
six minutes, then squeeze in the juice of a lemon, put
in a few oysters and the liquor strained, a piece of butter
as big as an egg, rolled in Hour, and a blade or two of
mace ; cover close, and let it stew softly, shaking the pan
often. When it is enough, take out the sweet herbs and
onion, dishit up; pour the sauce over, and garnish with
lemon.
To bake Cod’s Head. Butter the pan you intend to bake
it in, make the head very clean, lay it in the pan, put
in a bundle of sweet herbs, an onion stuck with cloves,
three or four blades of mace, half a large spoontul ot
black and white pepper, a nutmeg bruised, a quart of
water, a little piece of leinon-peel, and a little piece of
horse-radish. Flour the head, grate a little nutmeg over
it, stick pieces of butter all over it, and throw raspings
all over that. Send it to the oven; when it is enough,
take it out of that dish, and lay it carefully in the dish
you intend to serve it up in. Set the dish over boiling
water, and cover it up to keep it hot. In the mean time
be quick, pour all the liquor out ot the dish it was baked
in into a saucepan, set it on the fire to boil three or torn
minutes, then strain it, and put to it a gill ot red wine,
two spoonfuls of catchup, a pint ot shrimps, halt a pint
of oysters or mussels, liquor and all, but first strain it, a
spoonful of mushroom pickle, a quarter ot a pound ot
butter rolled in Hour, stir it together till it is thick and
boils; pour it in the dish, have ready toast cut three-
corner-ways, and tried crisp. Stick pieces about the
head and mouth, and lay the rest round the head. Gar-
