Pound the codfish with a wooden mallet; it makes it tender and soaks quicker. If it is for breakfast put it into a pan with only cold water enough to cover it, at ten o'clock or just before going to bed. In the morning boil it in clear water thirty minutes. Serve with a drawn butter or an egg sauce.
One pint of picked up codfish; two ounces of fresh butter; two yolks of fresh eggs; one pint of mashed potatoes. After the codfish has been pounded, soaked and boiled as in the preceding receipt, pick it up fine and measure it, then put the butter into a small saucepan and set it into a pan of boiling water, and as soon as it is melted put in the codfish and stir it together, then stir in the yolks and when it is scalding hot take it off the fire. Mash the boiled potatoes with butter alone, measure them and put them into a large bowl with the codfish and mix them well together, (this quantity makes seven cakes,) then flour your hands and make them into bails, then flatten them into cakes and fry them in butter, a golden brown.