From: The Thorough Good Cook

Fish: 48. To Stew Cod.

Season some slices of cod with grated nutmeg, pepper, salt, a bunch of sweet herbs, and an onion stuck with cloves. Put them into a stew-pan, with half a pint of white wine and a quarter of a pint of water. Cover them close, and let them simmer five or six minutes. Then squeeze in the juice of a lemon, put in a few oysters, with their liquid strained, a piece of butter rolled in flour, and a blade or two of mace. Cover them close, and let them stew gently. Shake the pan often, to prevent from burning. When the fish is cooked, take out the onions and sweet herbs; lay the cod in a warm dish, pour the sauce over it, and send it up to table.

Log in or registerto write something here or to contact authors.