Fresh cod is good boiled, fried, or made into a chowder. It is too dry a
fish to broil. Salt cod should be soaked in lukewarm water till the skin
will come off easily--then take up the fish, scrape off the skin, and
put it in fresh water, and set it on a very moderate fire, where it will
keep warm without boiling, as it hardens by boiling. It takes between
three and four hours to cook it soft--serve it up with drawn butter.
Cold salt codfish is nice minced fine, and mixed with mashed potatoes,
and warmed up, with just water enough to moisten it, and considerable
butter. It makes a nice dish for breakfast, prepared in the following
manner. Pull the fish into small pieces, soak it an hour in warm water,
then drain off the water, put a little milk and butter to it, stew it a
few minutes, and serve it up with soft boiled eggs.