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.