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Codlings, Sauce For

Cod and codlings should be sent to table with oyster sauce and good melted butter. The melted butter should be of the consistency of light batter, as it has to be flavoured either with essence of anchovy, lemon-juice, chilli vinegar, or mushroom ketchup. A good sauce for boiled cod is made as follows. Simmer very gently together, for half an hour, a cupful of water, a cupful of vinegar, two shallots, and a tea-spoonful of the essence of anchovies. Strain the liquid, and add two table-spoonfuls of good cream, and the well-beaten yolks of two eggs. The sauce must not be allowed to boil up after the eggs are added.