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Baked Cod's Head

Trim and wash well the head of a cod, fill the gills with veal stuffing, put the head in a baking dish, season with pepper and salt, also add a little parsley; moisten with a pint of sherry and a little catsup, put a buttered paper over and set in the oven to bake. The fish must be well basted while baking, and a pint of stock may be added to keep it moist. When the head is nearly done sprinkle it over with fine raspings of bread, and when it is quite done put it upon a dish. Add two gills of brown sauce to the liquor in the baking pan, strain in a stewpan, and put in a little essence of anchovy, two ounces of butter and a little lemon juice; boil the sauce for a few minutes, pour on the cod and serve.

Salted Cod, Biscayan Style Bone two pounds of cod and soak in cold water for a day, place in a saucepan with fresh water and simmer till boiling, then add fresh water and let boil again; take out and scale. Fry two chopped onions and one green pepper in a gill of oil for five minutes, add a sliced tomato, one clove of bruised garlic and one chili pepper. Moisten these with three pints of broth, add a small bunch of parsley, three tablespoonfuls of tomato sauce and one pint of peeled potatoes, and cook for forty minutes; then add the cod and boil again for five minutes.