ne, two eggs, a little pepper and salt, a little
grated nutmeg, a little parsley, sweet-marjoram and lemon-peel shred
fine; so mix altogether, put it into the belly of your pike, skewer it
round and lie it in an earthen dish with a lump of butter over it, a
little salt and flour, so set it in the oven; an hour will roast it.

203. _To dress a_ COD'S HEAD.

Take a cod's head, wash and clean it, take out the gills, cut it open,
and make it to lie flat; (if you have no conveniency of boiling it you
may do it in an oven, and it will be as well or better) put it into a
copper-dish or earthen one, lie upon it a littler butter, salt, and
flour, and when it is enough take off the skin.

SAUCE _for the_ COD'S HEAD.

Take a little white gravy, about a pint of oysters or cockles, a little
shred lemon-peel, two or three spoonfuls of white wine, and about half
a pound of butter thicken'd with flour, and put it into your boat or
bason.

_Another_ SAUCE _for a_ COD'S HEAD.

Take a pint of good gravy, a lobster or crab, which you can get, dress
and put it into your gravy with a little butter, juice of lemon, shred
lemon-peel, and a few shrimps if you have them; thicken it with a
little flour, and put it into your bason, set the oysters on one side
of the dish and this on the other; lay round the head boiled whitings,
or any fried fish; pour over the head a little melted butter. Garnish
your dish with horse-radish, slices of lemon and pickles.

204. _To stew_ CARP _or_ TENCH.

Take your carp or tench and wash them, scale the carp but not the
tench, when you have cleaned them wipe them with a cloth, and fry them
in a frying pan with a little butter to harden the skin; before you put
them into the stew-pan, put to them a little good gravy, the quantity
will be according to the largeness of your fish, with a jill of claret,
three or four anchovies at least, a little shred lemon-peel, a blade or
two of mace, let all stew together, till your carp be enough, over a
slow fire; when it is enough take part of the liquor, put to it half a
pound of butter, and thicken it with a little flour; so serve them up.
Garnish your dish with crisp parsley, slices of lemon and pickles.

If you have not the convenience of stewing them, you may broil them
before a fire, only adding the same sauce.

205. _How to make_ SAUCE _for a boiled_ SALMON _or_ TURBOT.

Take a little mild white gravy, two or three anchovies, a spoonful of
oyster or cock