made Plain and Eafy a 
i% 
comes From it the firft half hour throw away, then throw on it 
a little nutmeg, cloves, and mace beat fine, and fait; flour it and 
bafte it with butter. When that has lain fome time, turn and 
feafon it, and bafte the other fide the fame ; turn it often, then 
bafte it with butter and crumbs of bread. If it is a large head,, 
it will take four or five hours baking. Have ready fome melted 
butter with an anchovy, fome of the liver of the fifh boiled 
and bruifed fine; mix it well with the butter, and two yolks 
of eggs beat fine and mixed with the butter, then ftrain them 
through a fieve, and put them into the faucepan again, with, 
a few fhrimps, or pickled cockles, two fpoonfuls of red wine, 
and the juice of a lemon. Pour it into the pan the head was 
roafted in, and ftir it all together, pour it into the faucepan, 
keep it ftirring, and let it boil; pour it into a bafon. Garnifh 
the head with fried fifh, lemon, and fcraped horfe-raddifh* If 
you have a large tin oven, it will do better. 
To boil a cod's head . 
SET a fifh-keftle on the fire, with water enough to boil it, 
a good handful of fait, a pint of vinegar, a bundle of fweet 
herbs, and a piece of horfe-raddifh ; let it boil a quarter of ara 
hour, then put in the head, and when you are fure it is enough, 
lift up the fifh-plate with the fifh on it, fet it acrofs the kettle 
to drain, then lay it in your difh, and lay the liver on one fide. 
Garnifh with lemon and horfe-raddifh fcraped; melt fome but¬ 
ter, with a little of the fiih-liquor, an anchovy, oyfters, or 
fhrjmps, or juft what you fancy. 
To flew cod . 
CUT your cod into fiices an inch thick, lay them in the 
bottom of a large ftew-pan ; feafon them with nutmeg, beaten 
pepper and fait, a bundle of fweet herbs, and an onion, half a 
pint of white wine, and a quarter of a pint of water; cover it 
clofe, and let it fimmer foftly for five or fix minutes, then 
fqueeze in the juice of a lemon, put in a few oyfters and the 
liquor drained, a piece of butter as big as an egg rolled in flour, 
and a blade or two of mace; cover it clofe and let it Sew foftly, 
fhaking the pan often. When it is enough, take out the fweet- 
herbs and onion, and difh it up; pour the fence over it, and 
garnifh with lemon. 
