Cover a three-pound fresh codfish with well-salted fish-stock (No. 118), and let cook thirty minutes without boiling; then take it out and drain it well. Lay it on a dish, and garnish with a few branches of parsley-greens, and twelve pieces of potato a l'Anglaise (No. 109). Serve with three-quarters of a pint of oyster sauce (No. 101) separately. (All codfish with different sauces are prepared the same way.)