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Classic
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page 48
boats, and mustard in a tea-cup.--See sauce, No. 31, and No. 34, 35.
To boil a Cod's Head.
After tying your cod's head round with packthread, to keep it from flying, put a
fish-kettle on the fire, large enough to cover it with a little water; put in
some salt, vinegar, and some horse-radish sliced; when your water boils, lay
your fish upon a drainer, and put it into the kettle; let it boil gently till it
rises to the surface of the water, which it will do, if your kettle is large
enough: then take it out, and set it to drain: slide it carefully off your
drainer into your fish plate. Garnish with lemon, and hore-radish scraped.
Have oyster sauce in one bason, and shrimp sauce in another.--See sauce, No, 32,
or 33.
To boil Crimp Cod.
Cut a cod into slices, and throw it into pump-water and salt; set over your
stove a large fish kettle, or turbot pan, almost full of spring water, and salt
sufficient to make it brackish: let it boil quick, then put in your slice of
cod, and keep it boiling and clean scumm'd; in about eight minutes the fish will
be enough; then take the slices carefully up, and lay them on a fish-plate.
Garnish your dish with horse-radish, lemon, and green parsley.
Send shrimp sauce in one boat, and oyster sauce in another.--See sauce, No. 32,
or 33.
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