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Classic
Cook Books
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page 90
two or three blades of mace, some whole pepper black and white, an onion stuck
with cloves, half a nutmeg bruised, a bundle of sweet herbs, a piece of
lemon-peel as big as a six-pence, an anchovy, and a little piece of
horse-radish. Let these these boil together softly for a quarter of an hour,
covered close; then strain the liquor, and add to it half the hard roe beat to
pieces, two or three spoonfuls of catchup, a quarter of a pound of fresh butter,
and a spoonful of mushroom pickle; let it boil, and keep stirring it till the
sauce is thick and enough; if it wants any salt, you must put some in, then take
the rest of the roe, and beat it up with the yolk of an egg, some nutmeg, and a
little lemon-peel cut small; fry it in fresh butter in little cakes, and some
pieces of bread cut three corner-ways and fried brown. When the carp are enough
take them up, pour your sauce over them, lay the cakes round the dish, with
horse-radish scraped fine, and fried parsley. The rest lay on the carp, and put
the fried bread about them: lay round them sliced lemon notched upon the edge of
the dish, and two or three pieces on the carp. Send them to table hot.
To stew a Cod.
Cut your cod in slices an inch thick, lay them in the bottom of a large
stew-pan, season them with nutmeg, beaten pepper, and salt, a bundle of sweet
herbs, and an onion, half a
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Classic
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