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COD (a I'Espagnole)

Take one or two slices of cod about an inch in thickness, or the tail end of the cod, remove the skin, dredge a little flour over the fish, and fry it in hot butter or lard until nicely browned. Take it out gently with an egg-slice, drain it, and put it into a saucepan with as much good brown gravy boiling as will cover it. Add a little salt and cayenne, the juice of half a lemon, a lump of sugar, an onion stuck with two cloves, and half a tumblerful of port. Simmer very softly till the fish is sufficiently cooked; take it out, place it on a hot dish, strain the gravy, thickening it with a little browned butter, and serve immediately. Claret may be substituted for the port, if preferred, or the wine may be omitted altogether, and the sauce flavoured with ketchup. Time, altogether, half an hour. Probable cost of cod, when in full season, 6d. to 8d. per pound. Sufficient, two slices for four persons.