The most usual way of preparing salt cod for eating when it comes
to table, is (after picking out all the bones) to mince it fine on
your plate, and mix it with mashed potato, parsnip, and egg-sauce;
seasoning it to your taste with cayenne and mustard. What is left
may be prepared for breakfast nest morning. It should be put into
a skillet or spider, which must be well buttered inside, and set
over hot coals to warm and brown. Or it may be made up into small
cakes and fried.

You may add to the mixture onions boiled and chopped.


TO BOIL FRESH COD.

Having washed and cleaned the fish, leave out the roe and liver;
rub some salt on the inside, and if the weather is very cold you
may keep it till next day. Put sufficient water in the fish-kettle
to cover the fish very well, and add to the water a large handful
of salt. As soon as the salt is entirely melted put in the fish. A
very small codfish will be done in about twenty minutes, (after
the water has boiled;) a large one will take half an hour, or
more. Garnish with the roe and liver fried, or with scraped
horseradish. Send it to table with oyster-sauce in a boat. Or you
may make a sauce by flavouring your melted butter with a glass of
port wine, and an anchovy boned and minced.


ANOTHER WAY OF BOILING FRESH COD.