1. Cod
  2. Salt
  3. Horse Radish (scraped)
  4. Small fried fish
  5. Lemon
  • Gut and wash the fish very clean inside and out
  • Rub the back bone with a handful of salt
  • Put it upon a fish plate, and boil it gently till it is enough; and remember always to boil the liver along with it.
  • Garnish with scraped horse-radish, small fried fish, and sliced lemon.

  • Sauce: Oyster Sauce, Shrimp Sauce, or Lobster Sauce with plain melted butter, in different boats, and mustard.
    Source: The New-England Cookery by Lucy Emerson, 1808

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