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Codfish, to Boil.
Codfish, as generally cooked for dinner, is left so salty that too much water is craved after eating it to be healthful. To avoid this, put to soak in plenty of water the first thing in the morning. It is said,
"skin side up, " but I think this makes but little, if any, difference.. When breakfast work is done, scale and clean well. Put to soak again in a warm place. About 20 minutes before dinner time, put the whole fish in a deep spider or shallow kettle with water enough to cover and boil gently for about 15 minutes, or until tender. Drain off dry and slip on a deep plate, spread thickly with butter, adding plenty of pepper, and pour over all a cupful of sweet cream, or not, as you choose. If to be prepared for breakfast, soak an hour, after supper, then scrape and clean, and soak over night. Otherwise the same. Remnants can be picked to pieces, and make a gravy with milk, or cream, for dinner, or supper; or be made into balls, as below. If codfish, or other salt fish are properly freshened, they are very healthful food.
Remarks. —The author is very fond of codfish when properly freshened, being laid on top of potatoes that are being boiled with their "jackets" on, then a gravy made of the water in which it was cooked, by adding butter and pepper only. This gives you the pure flavor of the fish.
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