Required: A piece of cod. Water. Salt.

Put the water on the fire to get hot. Wash the fish very thoroughly, trim off the fins with a pair of scissors, and put it on a fish strainer. When the water is warm add a little salt, and put the fish in it. Let it simmer gently from twenty to forty-five minutes, according to the size and thickness of the fish, carefully removing any scum that rises on the water.

When the fish is cooked the skin cracks, and it leaves the bone easily. It should then be drained well, arranged on a fish napkin in a hot dish, and served with egg sauce.