Cut the fish into square pieces, cover with cold water, set on the
back part of the stove; when hot, pour off water and cover again with
cold water; let it stand about four hours and simmer, not boil; put
the fish on a platter, then cover with a drawn-butter gravy and serve.
Many cooks prefer soaking the fish over night.


BOILED CODFISH AND OYSTER SAUCE.

Lay the fish in cold, salted water half an hour before it is time to
cook it, then roll it in a clean cloth dredged with flour; sew up the
edges in such a manner as to envelop the fish entirely, yet have but
_one_ thickness of cloth over any part. Put the fish into boiling
water slightly salted; add a few whole cloves and peppers and a bit of
lemon peel; pull gently on the fins, and when they come out easily the
fish is done. Arrange neatly on a folded napkin, garnish and serve
with oyster sauce. Take six oysters to every pound of fish and scald
(blanch) them in a half-pint of hot oyster liquor; take out the
oysters and add to the liquor, salt, pepper, a bit of mace and an
ounce of butter; whip into it a gill of milk containing half of a
teaspoonful of flour. Simmer a moment; add the oysters, and send to
table in a sauce boat. Egg sauce is good with this fish.


BAKED CODFISH.

If salt fish, soak, boil and pick the fish, the same as for
fish-balls. Add an equal quantity of mashed potatoes, or cold, boiled,
chopped potatoes, a large piece of butter, and warm milk enough to
make it quite soft. Put it into a buttered dish, rub butter over the