Crimped cod, like crimped salmon, is preferable to the plain, and is
better cut in slices and cooked, than to cook the whole fish; to boil it
well you should have the water boiling (with one pound of salt to every
six quarts of water); when you put in the fish, then draw it to the
corner of the stove, and let it simmer twenty minutes or half an hour;
when it is done, the bone in the centre will leave with facility; be
careful you do not boil it too much, for it would cause the fish to eat
tough and stringy, and observe in boiling cod that is not crimped, to
put more salt in the water, it will make the fish eat firmer.