Salt a crimped cod as above, then put it into a large baking dish, with
four tablespoonfuls of chopped onions, and three glasses of Madeira wine
(but previously fill the incisions of the fish with a forcemeat of cod’s
liver, No. 126); put it in a moderate oven, and when half done, take it
out; egg it over and bread-crumb, then put it in the oven again; it will
require an hour and a quarter to bake; when done, dish it without a
napkin, and pour a Beyrout sauce (see Saumon à la Beyrout, No. 245) over
it without garniture.