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English cookbook, 1820
Page 212
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Cods Head Mrs Thing Double the thin part of the Fish underneath then lay it on a fish plate the same as when sent to table put it into the Oven with a little water to prevent its burning - boil the roe & liver till enough - cut the roe in pieces. fry them in batter first dip them in batter and then lay them in the frying pan. rub the liver fine, mix it with a little beaten Mace Chyan lemon peel & raw shred parsley - fry it in pieces or in Balls, dipped in Batter same as the roe - garnish the fish with these - make Sauce of Shrimps or Anchovies Jaune Mange - 1 oz Isinglass - pour half a pint of boiling water on it. when dissolved put to it half a pint of white wine, the yolks of 4 Eggs - well beat - juice of a lemon, half the rind grated sweeten it to your taste - just let it boil strain it through a Cloth, and put it hot into your Mold - Macaroon Custard Steep 6 Macaroons in Brandy. that is pour a tea spoonful upon each - or [Nayow?] - lay them on a dish of rich Custard and let them float at the top. put sweet meats upon the Macaroons -
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Cods Head Mrs Thing Double the thin part of the Fish underneath then lay it on a fish plate the same as when sent to table put it into the Oven with a little water to prevent its burning - boil the roe & liver till enough - cut the roe in pieces. fry them in batter first dip them in batter and then lay them in the frying pan. rub the liver fine, mix it with a little beaten Mace Chyan lemon peel & raw shred parsley - fry it in pieces or in Balls, dipped in Batter same as the roe - garnish the fish with these - make Sauce of Shrimps or Anchovies Jaune Mange - 1 oz Isinglass - pour half a pint of boiling water on it. when dissolved put to it half a pint of white wine, the yolks of 4 Eggs - well beat - juice of a lemon, half the rind grated sweeten it to your taste - just let it boil strain it through a Cloth, and put it hot into your Mold - Macaroon Custard Steep 6 Macaroons in Brandy. that is pour a tea spoonful upon each - or [Nayow?] - lay them on a dish of rich Custard and let them float at the top. put sweet meats upon the Macaroons -
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