Procure a crimped cod-fish about ten pounds in weight, cover it over
with salt on a dish, and let it remain six hours; then put it in a
fish-kettle, and pour two gallons of boiling water over it; let it
simmer an hour very gently; take it up, drain it well, and dish it
without a napkin, garnish with twenty very white young potatoes; then
put half a pound of fresh butter in a stewpan; place it over the fire,
and when it is melted add a saltspoonful of salt, a little white pepper,
the juice of a lemon, and pour it over the fish.