How To Stew Cod

The cod must cut into dices of about an inch thick, and laid at the bottom of a large stew-pan; into which put half a pint of white wine, and a quarter of a pint of water, with a bundle of sweet herbs, an onion, nutmeg, beaten pepper, and salt. Cover the stew pan close, and let it sirnmer gently for five or fix minutes; then squeeze the juice of a lemon into it, and put in a few oysters, with a piece of butter as big as an egg, rolled in flour, and a blade or two or mace. Cover the pan close, and let it stew gently, making the pan often. When the cod is enough, take out the sweet herbs, and onion, and dish it up; pour the sauce over it, and garnish with lemon.

How To Boil A Cod's Head

Let a suffcient quantity of water be put into a fish-kettle to boil the head, with a pint of vinegar, a handful of salt, a bundle of sweet herbs, and a piece of horse radish. After the water has boiled for a quarter of an hour, put in the head, and let it continue boiling till you are certain it is enough; lift up the fish-plate, and let the water drain away; then lay it in a dish, with the liver on one side; melt some butter with a little of the fish liquor, and an anchovy, or oysters, or shrimps.

How To Roast A Cod's Head

When the cod's head has been well wash'd and clean'd, score it with a knife, throw a little salt over it, and lay it in a stew-pan before the fire, with something behind it to keep in the heat; or, which is better, a large tin oven. The head will let fall a quantity of water, all which that comes away for the first half hour is of no use, and must be thrown away. Then sprinkle on some grated nutmeg with cloves and mace beat fine; as also a little salt. Afterwards flour it, and baste it wish butter. When it has roasted some time, turn it on the other side, seasoning it, and bailing it as before. It will be necessary to turn it often, and at last to bade it with butter and crumbs of bread. A large head will take four or five hours roasting in this manner. For sauce, take some melted butter, with an anchovy, and two yolks of eggs mixt with it; then add some boiled liver, which is bruised fine, and mix with the reft. Srain the mixture through a sieve, and pour it into the sauce pan again, with a few shrimps, two spoonfuls of red wine, and the juice of a lemon; pour it into the flew pan the head was roasted in, and mix all together; then put it into the sauce-pan, and keep it on the fire till it boils, constantly stirring it. Send this sauce to the table in a bason. The head must be garnished with lemon and horse radish.

How To Broil Cod's Sounds

The cod's sounds must be first of all laid in . hot water for a few minutes; then they must be rubb'd well with salt to clean them, and to take off the skin. This done, put them in water, and let them just boil; then they must be taken out and flour'd, seasoning them with pepper and salt: lay them whole on the gridiron to broil, and when they are enough, put them in a dish. Melt some butter, mix it with mustard, and pour it into the dish.

How To Fricassee Cod's Sounds

Take cod's sounds, clean them as above, and cut them into small pieces; then boil them in milk and water till they are tender, and put them into a cullender to drain: when they are drained, season them with a little grated nutmeg, powdered mace, and a very little salt. Put them into a sauce pan, with cream enough for sauce, and a good piece of butter rolled in flour; shake the sauce round, while it is over the fire, till the liquor is thick enough; then put all into a dish, and garnish with lemon.