My Favourite...
Fish heads, fish heads, eat them up yum!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.
