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Cod, Baked

Take a piece weighing about three pounds out of the middle of a large cod. Make a stuffing with the sound boiled for twenty minutes, chopped small, and mixed with two ounces of grated bread-crumbs, a tea-spoonful of chopped parsley, a pinch of powdered thyme, a small tea-spoonful of salt, half the quantity of pepper, a little grated nutmeg, and the yolks of two hard-boiled eggs. Bind all together with a little of the white of the egg. Put this forcemeat inside the fish, and sew it up. Place the fish in a baking-dish, and pour over it enough thin flour and water to fill the dish three parts. Put in a dozen oysters, also a little scraped horse-radish, and a little salt and pepper. Lay three or four lumps of butter on the fish, put it in the oven, and baste it frequently. When it is sufficiently cooked, lay the cod on a hot dish, and garnish it with the oysters. Put the gravy into a saucepan, add to it a tea-spoonful of anchovy sauce, and another of vinegar; boil it, pour it over the fish, and serve. Time to bake, about one hour. Probable cost of cod, when plentiful, 8d. per pound. Sufficient for five or six persons.