Cod Fried, a la Portuguaise

Fry the slices of codfish as directed in the preceding case; and when done, dish them up, and pour round them the following sauce: viz.,—to half a pint of tomata sauce, No. 21, add the reduced or concentrated liquor of a pint of muscles, a glass of wine, a little Harvey, anchovy, nutmeg, and an ounce of butter; stir over the fire until quite hot.