Lay in cold salt and water for an hour. Wipe dry and score the skin in
squares. Put into the kettle with cold salted water enough to cover
it. It is so firm in texture that you can boil without a cloth if you
choose. Let it heat gradually, and boil from half to three-quarters of
an hour, in proportion to the size of the piece. Four or five pounds
will be enough for most private families. Drain and accompany by
egg-sauce—either poured over the fish, or in a sauce-boat.
Save the cold remnants of the fish and what sauce is left until next
morning. Pick out as you would cod, mix with an equal quantity of
mashed potato, moisten with the sauce, or with milk and butter if you
have no sauce, put it into a skillet, and stir until it is very hot. Do
not burn. Season with pepper and salt.