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.