Put the fish to soak over night in lukewarm water—as early as eight
o’clock in the evening. Change this for more warm water at bed-time and
cover closely. Change again in the morning and wash off the salt. Two
hours before dinner plunge into _very_ cold water. This makes it firm.
Finally, set over the fire with enough lukewarm water to cover it, and
boil for half an hour. Drain well; lay it on a hot dish, and pour over
it egg-sauce prepared as in the foregoing receipt, only substituting
the yolks of two hard-boiled eggs, rubbed to a paste with butter, for
the beaten raw egg.
This is a useful receipt for country housekeepers who can seldom
procure fresh cod. Salt mackerel, prepared in the same way, will repay
the care and time required, so superior is it to the Friday’s dish of
salt fish, as usually served.
Should the cold fish left over be used for fish-balls—as it should
be—it will be found that the sauce which has soaked into it while hot
has greatly improved it.