Page:Art of Cookery 1774 edition.djvu/207

 comes from it the first half hour throw away, then throw on it a little nutmeg, cloves, and mace beat fine, and salt; flour it and baste it with butter. When that has lain some time, turn and season it, and baste the other side the same; turn it often, then baste it with butter and crumbs of bread. It if is a large head, it will take four or five hours baking. Have ready some melted butter with an anchovy, some of the liver of the fish boiled and bruised fine; mix it well with the butter, and two yolks of eggs beat fine and mixed with the butter, then strain them through a sieve, and put them into the sauce-pan again, with a few shrimps, or pickled cockles, two spoonfuls of red wine, and the juice of a lemon. Pour it into the pan the head was roasted in, and stir it all together, pour it into the sauce-pan, keep it stirring, and let it boil; pour it into a bason. Garnish the heat with fried fish, lemon and scraped horse-radish. If you have a large tin oven, it will do better.

SET a fish-kettle on the fore, with water enough to boil it, a good handful of salt, a pint of vinegar, a bundle of sweet-herbs, and a piece of horse-raddish; let it boil a quarter of an hour, then put in the 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, then lay it in your dish, and lay the liver on one side. Garnish with lemon and horse-raddish scraped; melt some butter, with a little of the fish-liqour, an anchovy, oysters, or shrimps, or just what your fancy.

CUT your cod in slices an inch thick, lay them in the bottom of a large stew-pan; season them with nutmeg, beaten pepper and salt, a bundle of sweet-herbs, and an onion, half a pint of white wine, and a quarter of a pint of water; cover it 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 flour, and a blade or two of mace; cover it close and let it stew softly, shaking the pan often. When it is enough, take out the sweet-herbs and onion, and dish it up; pour the sauce over it, and garnish with lemon.