Perhaps, however, for a luncheon dish you would rather have the
codfish served with brown butter. In which case you flake and freshen
it as before, and cook in plenty of water. Take it up on a hot dish
and pour over it a sauce made of butter, in which you have fried
minced onion and a handful of chopped parsley till they are brown. And
you can vary this sauce infinitely: add a bay leaf or two, or a few
capers, or some chopped sweet red peppers, and get a new flavor with
each addition.
The subject of codfish balls I won't take up here. I fear I might make
it too exhaustive. And, besides, every housekeeper seems to have a
chosen way for preparing them.