They are eaten with mustard.

For boiling, choose those that have soft roes.

Another way is to put them in cold salt and water, and let them
warm gradually for an hour. Then give them one hard boil, and they
will be done.


TO BOIL SALT CODFISH.

The day previous to that on which it is to be eaten, take the fish
about four o'clock in the afternoon, and put it into a kettle of
cold water. Then place it within the kitchen fire-place, so as to
keep it blood-warm. Next morning at ten, take out the fish, scrub
it clean with a hard brash, and put it into a kettle of fresh cold
water, into which a jill of molasses has been stirred. The
molasses will be found an improvement. Place the kettle again near
the fire, until about twenty minutes before dinner. Then hang it
over the fire, and boil it hard a quarter of an hour, or a little
more.

When done, drain it, and cut it into large pieces. Wrap them
closely in a fine napkin and send them to table on a large dish,
garnished round the edge with hard-boiled eggs, either cut in
half, or in circular slices, yolks and whites together. Have ready
in a small tureen, egg-sauce made with, drawn butter, thickened
with hard-boiled eggs chopped fine. Place on one side of the fish
a dish of mashed potatoes, on the other a dish of boiled parsnips.