It should be soaked a considerable time in soft water, changing the water two or three times. The length of time required will be according to the hardness or softness of the fish. One night will do for that which has been but a fortnight or three weeks in salt; but some require two or even three nights' soaking, and to be laid through the intermediate days on a stone floor. Set it on in cold or luke-warm water, and let it be a long time coining to boil. It should be kept at a slow simmer from half an hour to an hour and a half. When done enough, lay the tin fish-drainer across the kettle; remove any straggling bones and skin; pour through a quart of boiling water to rinse it. and serve with plenty of egg sauce, red beetroot, parsnips, and mashed potatoes. Some of the parsnips and beetroots should be served whole, or in slices for garnish, together with horse-radish, and a dish also of equal parts of red beet-root and parsnips, mashed together, with pepper, butter, and cream. Salt fish is sometimes served with the vegetables. When boiled as above, it is broken in flakes, and stewed a few minutes in good gravy, flavoured with onions or eschalots, but not salted, and thickened with flour, butter, and cream; then beat up with it either potatoes, or parsnips and beet-root, mashed with cream and butter. Sauce, egg. Salt fish, whether cod, ling, haddock, or salmon, is often cut in slices, soaked in beer, and broiled as red herrings for a breakfast relish.