To Dress a Cod's Head and Shoulders

Ingredients

Contains: milk, wheat, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• a good handful of salt
• three quarters

Also mentioned in the method: butter, flour, breadcrumbs, fish, lobster, oyster

Directions

1. Take out the gills and the blood from the bone, wash the head very clean, rub over it a little salt, then lay it on your fish plate; throw in the water a good handful of salt, with a glass of vinegar, then put in the fish, and let it boil gently half an hour; if it is a large one, three quarters; take it up very carefully, strip the skin nicely off, set it before a brisk fire, dredge it all over with flour, and baste it well with butter; when the froth begins to rise, throw over it some very fine white bread crumbs; you must keep basting it all the time to make it froth well; when it is a fine light brown, dish it up, and garnish it with a lemon cut in slices, scraped horse-radish, barberries, a few small fish fried and laid around it, or fried oysters--cut the roe and liver in slices, and lay over it a little of the lobster out of the sauce in lumps, and then serve it up.

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