Baked Codfish

Take a fresh cod and prepare it by tying up the head with string and filling the
inside with maitre d’hotel butter, put the fish belly downward on a buttered drainer
in a fish kettle, and pour over it a mixture made as follows : Melt two pounds of
butter in a saucepan, add three quarts of chopped mushrooms, two blanched and
chopped shallots, four tablespoonfuls of chopped parsley, the juice of two lemons, a
crushed clove of garlic, and season to taste ; all of these being partly cooked before
used. Pour over the fish a pint and a half of white wine, and bring it quickly to a
boil, then let cook gently for an hour and a half, basting the fish every ten minutes
with the liquor. When the flesh is firm put the fish on a dish and pour over it half
the fish stock, putting the rest in a sauce-boat. Any fish sauce may accompany it.