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Cod, Stewed

The tail of a cod is sometimes boiled like the rest of the fish, but it rarely proves a satisfactory dish, and is much better stewed or fried. Cut three pounds of cod into slices about an inch and a half in thickness, and fry these lightly in butter, or good dripping. Drain them from the fat, and put the slices into a stewpan with a pint of good stock, as much pounded mace as would lie on a fourpenny piece, and a pinch of cayenne; add three ounces of butter rubbed smoothly with a table-spoonful of flour, a dessert-spoonful of anchovy essence, a glass of sherry, and the juice of half a small lemon. Simmer for eight minutes, then add a dozen and a half oysters chopped small, with their liquor. Simmer two minutes more. Place the slices of cod on a hot dish, pour the sauce over, and serve immediately. Time, about twenty minutes. Probable cost of cod, when in season, 8d. per pound. Sufficient for six persons.