To Bake a Cod’s Head

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Butter the Pan you intend to bake it in, make your Head very clean, lay it in the Pan, put in a Bundle of Sweet Herbs, an Onion stuck with Cloves, three or four Blades of Mace, half a large Spoonfuls of black and white Pepper, a Nutmeg bruised, a quart of Water, a little Piece of Lemon-peel, and a little Piece of Horse-reddish. Flour your Head, grate a little Nutmeg over it, stick Pieces of Butter all over it, and throw Raspings all over that. Send it to the Oven to bake; when it is enough, take it out of that Dish, and lay it carefully into the Dish you intend to serve it up in. Set the Dish over boiling Water, and cover it with a Cover to keep it hot. In the mean time be quick, pour all the Liquor out of the Dish it was baked in, into a Sauce-pan, set on the Fire, to boil for three or four Minutes; then strain it, and put to it a Gill of Red Wine, two Spoonfuls of Ketchup, a Pint of Shrimps, Half a Pint of Oysters, or Muscles, Liquor and all; but first strain it, a Spoonful of Mushroom-pickle, a quarter of a Pound of Butter rolled in Flour; stir it all together, till it is thick and boils; then pour it into the Dish, have ready same Toast, cut thus ∆, and fry’d crisp. Stick Pieces about the Head and Mouth; lay the rest round the Head. Garnish with Lemon notched, scraped Horse-reddish, and Parsley crisped in a Plate before the Fire; lay one Slice of Lemon on the Head, and serve it up hot.