Cod's Head And Shoulders (To Boil)

One cod's head and shoulders, salt water, 1 glass of vinegar, horseradish.

Wash and tie it up, and dry with a cloth. Salt the water, and put in a glass of vinegar. When boiling, take off the scum; put the fish in, and keep it boiling very briskly about 1/2 hour. Parboil the milt and roe, cut in thin slices, fry, and serve them. Garnish with horseradish; for sauce, oysters, eggs, or drawn butter.

Stewed Codfish In Brown Sauce

Slice the fish, take off the skin and fry quickly a fine brown, lift it out and place in a stewpan with boiling brown gravy; add the juice of a lemon and some salt. Stew the fish gently until it begins to break, lift it on a hot dish, stir into the gravy 1 1/2 oz. of butter with 1 teaspoonful of flour and a little mace. Boil the sauce 1 minute, pour it over the fish and serve.