To Make Sauce for the Cod's Head

Ingredients

• two slices of horse-radish
• a handful of salt in the water
• a pound of good melted butter
• a slice of lemon
• a spoonful of walnut liquor
• two anchovies cut small
• cloves

Directions

1. TAKE a lobster, if it be alive, stick a skewer in the

2. vent of the tail, (to keep the water out,) throw a

3. handful of salt in the water; when it boils, put in the

4. lobster, and boil it half an hour; if it has spawn on it,

5. fl£ THE VIRGINIA HOUSEWIFE.

6. 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 lob- ster, 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.

7. 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.