Cod's Head.
TAKE out the gills and the blood, wash the whole
very clean, rub over it a little salt, and a glass of allegar,
and lay on your fish-plate. When the water boils, throw
in a good handful of salt, with a glass of allegar. Then
put in the fish, and let it boil gently half an hour (if it is
a large one three quarters). Take it up very carefully,
and strip the skin clean off, set it before a brisk fire,
dredge it all over with flour, and baste it well with butter.
When the froth begins to rise, throw over it some very
fine white bread crumbs, and continue basting it to make
it froth well. When it is of a fine light brown, dish it up,
and garnish it with lemon cut in slices, scraped horse-
radish, barberries, a few small fish fried and laid round
it, or fried oysters. Cut the row and liver in slices, and
lay over it a little of the lumpy part of the lobster out of
the sauce, which you must make as follows: Take a
good lobster, and stick a skewer in the vent of the tail to
keep out the water. Throw into the water a handful of
salt, and when it boils, put in the lobster, which will be
done in half an hour. If it has spawn, pick them off,
and pound them very fine in a mortar. Put them into
half a pound of good melted butter; then take the meat
out of your lobster, break it in bits, and put that in like-
wise, with a large spoonful of lemon-pickle, the same of
walnut-catchup, a slice of lemon, one or two slices of
horse-radish, and a small quantity of beaten mace; season
it to your taste with salt and chyan pepper. Boil them
one minute, then take out the horse-radish, and lemon,
pour it into your sauce-boat, and serve it up with your
fish.--If lobsters cannot be procured, you may make use of
oysters or shrimps the same way: and if you cannot get
any kind of shell-fish, you may then add to the butter
two anchovies cut small, a spoonful of walnut-liquor, and
an onion stuck with cloves.