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Cod, Head and Shoulders Of

Wash the fish thoroughly, rub a little salt on the inside of it, and bind tape round the cheeks to prevent them breaking. If the fish is crimped, it may be plunged into hot water, if not, cold must be used, but it must be poured very gently over the cod so as not to break the skin. A table-spoonful of salt should be allowed for every three quarts of water. As soon as the water boils, draw the kettle on one side, remove the scum carefully, and let the fish simmer gently till it is ready. Drain it well, and serve on a hot napkin with the roe and liver, which should be cooked separately, and a little horse-radish and sliced lemon for garnish. When the flesh parts easily from the bone the fish is ready. Send oyster or anchovy sauce and melted butter to table with it. The time to boil will depend on the size, quality, and age of the fish; a small, young head and shoulders will not require more than twenty minutes; and a large, old, solid one may take forty. Probable cost, 8d. or 10d. per pound. Sufficient for six or seven persons.