Cod.
CUT some slices of cod, as for boiling, and season
them with grated nutmeg, pepper, salt, and sweet-herbs.
Put them into a stew-pan with half a pint of white wine
and a quarter of a pint of water. Cover them close, and
let them simmer for five or six minutes. Then squeeze
in the juice of a lemon, and add a few oysters with their
liquor strained, a piece of butter rolled in flour, and a
blade or two of mace. Let them stew very gently, and
frequently shake the pan to prevent its burning. When the fish is done, take out the onion and sweet-
herbs, lay the cod in a warm dish, and strain the sauce
over it.