Take a fine fresh cod, and cut into slices an inch thick, separated from the bones. Lay the pieces of fish in the bottom of a stew-pan: season them with a grated nutmeg; half a dozen blades of mace; a salt-spoonful of cayenne pepper, and a small saucer-full of chopped celery, or a bunch of sweet herbs tied together. Pour on half a pint of oyster liquor diluted with two wine glasses or a jill of water, and the juice of a lemon. Cover it close, and let it stew gently till the fish is almost done, shaking the pan frequently. Then take a piece of fresh butter the size of an egg; roll it in flour, and add it to the stew. Also, put in two dozen large fine oysters, with what liquor there is about them. Cover it again; quicken the fire a little, and let the whole continue to stew five minutes longer. Before you send it to table remove the bunch of sweet herbs.
Take the middle or tail part of a fresh cod-fish, and cut it into slices not quite an inch thick, first removing the skin. Season them with a little salt and cayenne pepper. Have ready in one dish some beaten yolk of egg, and in another some grated breadcrumbs. Dip each slice of fish twice into the egg, and then twice into the crumbs. Fry them in fresh butter, and serve them up with the gravy about them. Halibut may be fried as above.