No. 59. _Cod Fish sauced over with Oyster Sauce._ Boil three slices of
the fish as above, drain and dress them upon a dish without a napkin,
blanch three dozen oysters by putting them into a stewpan with their
juice upon the fire, move them round occasionally, do not let them boil;
as soon as they become a little firm place a sieve over a basin, pour in
the oysters, beard and throw them again into their liquor, put them into
a stewpan; when boiling add four cloves, half a blade of mace, six
peppercorns, and two ounces of butter, to which you have added half a
tablespoonful of flour, breaking it into small pieces, stir well
together, when boiling, season with a little salt, cayenne pepper, and
essence of anchovies, finish with a gill of cream, or milk, and sauce
over. The remains of this fish may be taken from the bone and placed
upon a dish, with a little of the above sauce (to which you have added
the yolks of two eggs) over, sprinkle over with bread-crumbs, and place
it twenty minutes in a hot oven till the bread-crumbs become brown.
For Salt Fish, see page 122, in the other department of this work.