Season some slices of cod with grated nutmeg, pepper,
salt, a bunch of sweet herbs, and an onion stuck with cloves.
Put them into a stew-pan, with half a pint of white wine
and a quarter of a pint of water. Cover them close, and
let them simmer five or sis minutes. Then squeeze in the
juice of a lemon, put in a few oysters, with their liquid
strained, a piece of butter rolled in flour, and a blade or
two of mace. Cover them close, and let them stew gently.
Shake the pan often, to prevent from burning. When the
fish is cooked, take out the onions and sweet herbs; lay
the cod in a warm dish, pour the sauce over it, and send
it up to table.

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