* * * * *
TO MAKE SAUCE FOR THE COD'S HEAD.
Take a lobster, if it be alive, stick a skewer in the rent of the tail,
(to keep the water out,) throw a handful of salt in the water; when it
boils, put in the lobster, and boil it half an hour; if it has spawn on
it, pick them off, and pound them exceedingly fine in a marble mortar,
and put them into half a pound of good melted butter, then take the meat
out of the lobster, pull it in bits, and put it in your butter, with a
meat spoonful of lemon pickle, and the same of walnut catsup, a slice of
lemon, one or two slices of horse-radish, a little beaten mace, salt and
cayenne to your taste; boil them one minute, then take out the
horse-radish and lemon, and serve it up in your sauce boat.
N.B. If you cannot get lobsters, you may make shrimp, cockle, or muscle
sauce, the same way; if there can be no shell fish got, you then may add
two anchovies cut small, a spoonful of walnut liquor, a large onion
stuck with cloves--strain and put it in the sauce boat.
* * * * *
TO DRESS A SALT COD.
Steep your salt fish in water all night, with a glass of vinegar; it
will take out the salt, and make it taste like fresh fish; the next day
boil it; when it is enough take off the skin, pull it in fleaks into
your dish, then pour egg sauce over it, or parsnips boiled and beat
fine, with butter and cream; send it to the table on a water plate, for
it will soon grow cold.
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