Baked Cod’s Head

Trim and wash well the head of a cod, fHl the gills with veal stuffing, put the
head in a baking dish, season with pepper and salt, also add a little parsley ; moisten
with a pint of sherry and a little catsup, put a buttered paper over and set in the
oven to bake. The fish must be well basted while baking, and a pint of stock may
be added to keep it moist. When the head is nearly done sprinkle it over with fine
raspings of bread, and when it is quite done put it upon a dish. Add two gills of
brown sauce to the liquor in the baking pan, strain in a stewpan, and put in a little
essence of anchovy, two ounces of butter and a little lemon juice ; boil the sauce for
a few minutes, pour on the cod and serve.