Baked Cod's Head

First, make some stuffing with one pound of bruised crumb of bread,

mixed with six ounces of chopped suet, two eggs, chopped parsley, onions

and thyme, and seasoned with pepper and salt. Put this stuffing inside

the cod's head, and place it in a baking-dish with two ounces of butter,

a gill of vinegar, and a pint and a half of water. Spread a little of

the butter all over the cod's head, and then a thick coating of

bread-raspings all over it; bake it for an hour in the oven. A few

oysters would be an improvement.