17Q 
The Art of Cookery s 
To fricafey cod . 
GET the founds, blanch them, then make them, very dean, 
and cut them into little pieces. If they be dried founds, you 
rnuft hrft boil them tender. Get fome of the roes, blanch them 
and wa(h them clean, cut them into round pieces about an inch 
thick, with fome of the livers, an equal quantity of each, to 
make a handfome difli, and a piece of cod about one pound in 
the middle. Put them into a (lew- pan, feafonthem with a little 
beaten mace, grated nutmeg and fait, a little bundle of iweet- 
her-bs, an onion, and a quarter of a pint of fiih-broth or boiling 
water ; cover them dole, and let them (lew a few minutes : then 
put in half a pint of red wine, a few oyflers with the liquor 
(trained, a piece of butter rolled in flour; (hake the pan round, 
and let them (lew foftly till they are enough, take out the fweet- 
herbs and onion, and difli it up. Garniih with lemon. Or you 
may do them white thus ; inftead of red wine add white, and 
a quarter of a pint of cream. 
To bake a cod's head . 
BUTTER the pan you intend to bake it in, make your head 
very clean, lay it in the pan, put in a bundle of fweet-herbs, an 
onion (luck with cloves, three or four blades of mace, half a 
large fpoonful of black and white pepper, a nutmeg bruifed, a 
quart of water, a little piece or lemon-peel, and a little piece of 
horfe-raddifli. Flour your head, grate a little nutmeg over it, 
(lick pieces of butter all over it, and throw rafpings all over 
that. Send it to the oven to bake ; when it is enough, take it 
out of that difli, and lay it carefully into the diili you intend to 
ferve it up in. Set the difli over boiling water, and cover it with 
a cover to keep it hot. In the mean time be quick, pour all the . 
liquor out of the difli it was baked in into a fauce-pan, fet it on 
the fire to boil three or four minutes, then (train it and put to 
it a gill of red wine, two fpoonfuls of catchup, a pint of 
(hrimps, half a pint 6f oyflers, or mufcles, liquor and all, but 
firfl (train it, a fpoonful of mufhrpom-pickle, a quarter of a 
pound of butter rolled in Sour, Air it all together till it is thick 
and boils ; then pour it into the difli, have ready fome toad cut 
three-corner-ways, and fried criip. Stick pieces about the head 
and mouth, and lay the reft round the head. Garniih with ie- 
inon notched, feraped horfe-raddifli, and parfley crifped in a 
plate before the fire. Lay one ft ice of lemon on the head, and 
ferve it up hot. 
