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Cod's Head and Shoulders

INGREDIENTS.- Sufficient water to cover the fish; 5 oz. of salt to each gallon of water.

AVERAGE COST, 6d. per lb.

Cleanse the fish thoroughly, and rub a little salt over the thick part and inside of the fish 1 or 2 hours before dressing it, as this very much improves the flavour. Lay it in the fish-kettle, with sufficient cold water to cover it. Be very particular not to pour the water on the fish, as it is liable to break it, and only keep it just simmering. If the water should boil away, add a little by pouring it in at the side of the kettle, and not on the fish. Add salt in the above proportion, and bring it gradually to a boil. Skim very carefully, draw it to the side of the fire, and let it gently simmer till done.

Take it out and drain it; serve on a hot napkin, and garnish with cut lemon and parsley.

TIME. According to size, an hour more or less.

SEASONABLE from November to March.

Note. Oyster or shrimp sauce and plain melted butter should be served with this.

Cod's Head and Shoulders, To Carve. First run the knife along the centre of the side of the fish, namely, from d to b, down to the bone; then carve it in unbroken slices downwards from d to e, or upwards from d to c, as shown in the engraving.

The carver should ask the guests if they would like a portion of the roe and liver.

Note. Of this fish, the parts about the backbone and shoulders are the firmest and most esteemed by connoisseurs. The sound, which lines the fish beneath the backbone, is considered a delicacy, as are also the gelatinous parts about the head and neck.