DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1820

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Page 149

all the time add as much White Wine and Water as will reduce it to the thickness of a Poset and sweeten it to your Taste - 
To dress a Cods Head
Double the thin part of the Fish underneath then lay it on a dish the same way as if you were sending it up to the Table - and put it into the Oven with a little water to prevent its burning - then take the Liver and Breeches and boil them - they must then be cut in Slices and fryed in a little Butter - fry with it some Parsley crisp - and lay them round the dish - have a rich Sauce of Shrimps or Anchovies. 
To Hang a Liver to relish Soup Broth or Gravy -
Take a Sound fine Ox Liver Salt it with a common Salt for two days to cleanse out the blood - then take Sat petre and Bay Salt and rub it well with a handful of Common Salt. let it lye a day or two and then

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all the time add as much White Wine and Water as will reduce it to the thickness of a Poset and sweeten it to your Taste - To dress a Cods Head Double the thin part of the Fish underneath then lay it on a dish the same way as if you were sending it up to the Table - and put it into the Oven with a little water to prevent its burning - then take the Liver and Breeches and boil them - they must then be cut in Slices and fryed in a little Butter - fry with it some Parsley crisp - and lay them round the dish - have a rich Sauce of Shrimps or Anchovies. To Hang a Liver to relish Soup Broth or Gravy - Take a Sound fine Ox Liver Salt it with a common Salt for two days to cleanse out the blood - then take Sat petre and Bay Salt and rub it well with a handful of Common Salt. let it lye a day or two and then