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Baked Codfish, Newfoundland

Procure a three-pound piece fresh codfish, thoroughly bone, then place in a baking dish with two tablespoons each Worcestershire sauce and tomato catsup, a teaspoon each anchovy butter and salt, three saltspoons pepper and juice of half a sound lemon. Repeatedly turn fish in seasoning, then let infuse for an hour, rubbing fish with seasoning once in a while. Sprinkle over three tablespoons fresh bread crumbs, arrange a few bits of butter on top and set in oven for forty-five minutes, basting it once in a while with its own gravy, remove and send to table in same dish.