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Cod, Fried (Tail end of the cod is best)

The tail end of the cod is best cooked in this manner, as it is not much esteemed when boiled. Steaks may be cut from the middle and served in this way also. Cut the fish into slices rather more than an inch thick, wash them well and dry them thoroughly in a clean cloth. Roll them in flour, and sprinkle a little salt and grated nutmeg over them. Plunge them into boiling lard, and fry them till they are lightly browned on both sides, and the flesh parts easily from the bone. Put them on a piece of clean blotting paper to clear them from fat; serve them on a hot napkin, and send them to table garnished with parsley and accompanied with melted butter or anchovy sauce. Time, about a quarter of an hour. Probable cost of cod, 8d. per pound, when plentiful. Sufficient, three pounds for four or five persons.