Cod’s Head, to boil.
Take vinegar and salt, a bunch of sweet herbs, and an onion; set them on the fire in a kettle of water; boil them and put in the head; and, while it is boiling, put in cold water and vinegar. When boiled, take it up, put it into a dish, and make sauce as follows:—Take gravy and claret, boiled with a bundle of sweet herbs and an onion, two or three anchovies, drawn with two pounds of butter, a pint of shrimps, oysters, the meat of a lobster shred fine. You may stick little toasts on the head, and lay on and about the roe, milt, and liver. Garnish the dish with fried parsley, lemon, barberries, horseradish, and fried fish.