To Dress a Cod’s Head and Shoulders with a White Sauce

Ingredients

• 3 pounds veal
• 2 onions, chopped
• 1 carrot, chopped
• 1 turnip, chopped
• 3 pints water
• 1 Cod's head and shoulders, cleaned
• ½ pint common vinegar
• 1 handful coarse sea salt
• 2 egg yolks
• ½ pound butter
• bread crumbs
• minced parsley
• a little pepper
• a little salt
• grated lemon peel
• ½ pint white wine
• ½ hundred oysters, with their liquor
• juice of 1 lemon
• a little white pepper
• meat of 1 boiled lobster, chopped

Directions

1. Boil veal, onions, carrot, and turnip in water until the substance is drawn out.

2. Clean the fish in cold water, pour boiling water over it, and remove the black slime carefully.

3. Boil water with vinegar and salt in a pan large enough to cover the fish.

4. Wipe and dry the fish, then boil it for 30 minutes.

5. Lift the fish out, glaze with egg yolks, and sprinkle with bread crumbs, parsley, pepper, salt, and lemon peel.

6. Dot the fish with butter and bake in the oven or before a fire, basting frequently.

7. Strain the stock, thicken with butter and flour, and add white wine, oysters with liquor, lemon juice, white pepper, and lobster meat.

8. Boil the sauce for a few minutes, then pour some over the fish and serve the rest separately.