The thorough good cook

Wash the head and shoulders well ; cut off the fins ; lay it on a dish ; pour some boiling water over part of the fish, and instantly scrape off all the black scales, taking care not to break the skin ; repeat this till every part of the fish looks white, and then wash it in cold water. Put it on in boiling salt and water, and boil it for a quarter of an hour ; then lay it on a dish, rub it all over with the yolks of two or three beaten eggs, and strew it thickly with grated bread-crumbs mixed with pepper and minced parsley ; stick it all over with little bits of butter, and put it in an oven to brown. Mix a tablespoonful of flour with a quarter of a pound of butter, a quart of gravy, a teacupful of white wine, some pepper, salt, and a little grated nutmeg. Mince the white meat of a lobster ; slightly brown three dozen oysters in a frying-pan, and put them with half the liquor and the lobster to the gravy and the other things ; heat it up, and pour it round the fish. Garnish with cut lemon. It is not necessary to have oysters and lobsters, but the dish is the better for both. To dress the same dish with a white sauce, the stock should be made of veal, or of an old fowl, and seasoned with white pepper and mace. 42. To Bake Cod, or Haddock. Take the middle piece of the fish, and skin it ; make a stuffing with a little of the roe parboiled, a piece of butter, the yolks of two hard-boiled eggs, some grated bread-crumbs, pepper, salt, grated lemon-peel, and nutmeg : bind this with the beaten white of an egg ; put it into the fish, and sew the latter up. Place the whole in a tin dish, with bits of butter over the top of it, and bake it for an hour in a Dutch oven ; turn and baste it frequently. Garnish with fried roe, or oysters. Sauces : — Melted butter, oyster, or shrimp sauce. 43. 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, wdth 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 03sters, with their liquid strained, a piece ot 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. 44. Cod with. Oyster Sauce. After having emptied the cod, you must open the sound or white skin of the belly and wash it carefully all along the bone, that there may be no blood left ; be sure that the fish is absolutely white. Then lay it on a fish-plate, and jiut it into the kettle with salt and boiling spring water; as soon as-you see the fish boiling fast, slacken, and let it boil more gently, or else the outside will be done and the middle will bo raw ; as it is not easy to fix the time that it ought to remain in the water, you must judge according to the size of the fish ; when done, drain it, and serve it on a napldn garnished with green parsley. For the Oyster Sauce, you Avill find a recipe on p. 340. 45. Cod with White Sauce (Cabillaud k la Bechamel).