Fresh cod-fish is better boiled. The fish is so large that it is
generally boiled in slices. After it is well salted, horse-radish and
vinegar in the boiling water will improve the fish. Oyster-sauce is the
favorite sauce for a boiled cod-fish. Capers might be mixed with the
oyster-sauce. Some serve the fish with the sauce poured over it. Any of
the fish sauces may be served with fresh cod-fish. These slices may also
be broiled and served with a _maître-d’hôtel_ sauce, or they may be
egged and bread-crumbed, and fried in boiling lard.
CRIMPED COD-FISH (_Rudmanii_).
Soak two slices of cod-fish one inch thick for two hours in ice-water;
put them into the stew-pan, and, pouring over enough salted boiling
water to cover them, let them _simmer_ for about ten minutes; place
them neatly on a platter on a folded napkin, garnish with parsley, and
pour into the two cavities a _Tartare_ or a pickle sauce.