Take one pound of salted codfish, boil it, remove the skin and bones,
and shred it. Then take one good carrot, one-half a turnip, scrape
them, cut them into slices, and boil them for a few moments. Then
drain off the water, and put them into a saucepan with one and
one-half tablespoons of butter and finish cooking them, adding from
time to time a little boiling water. When the vegetables are cooked
add the codfish, mix well, and serve.