Put four tablespoonfuls of chopped onions, and two do. of salad oil in a
stewpan; pass them over a fire five minutes; then add twenty
tablespoonfuls of melted butter, two do. of Harvey sauce, two do. of
essence of anchovies, and two of Chili vinegar; lay in two slices of
cod, and proceed as for stewed cod à l’Ecossaise; reduce the sauce, and
pour over them; garnish with quenelles of cod’s liver (No. 126), and
onions sliced and boiled.