Put into a large stewpan four tablespoonfuls of chopped onions, twenty
do. of melted butter, two of Harvey sauce, two of essence of anchovies,
and one of Chili vinegar; put in two slices of cod, start them over a
sharp fire, and, when boiling, place them to simmer for half an hour;
then turn them, and let them simmer another quarter of an hour; dress
them on a dish, without a napkin; then put a little sugar in the
stewpan, and reduce the sauce till rather thick; pour it over the fish,
and serve.