Make a mixture as for "Codfish Balls." Put into a buttered earthen plate, and smooth over the top. Cover with bits of butter, and bake in a very hot oven till brown (about ten minutes). Serve in the same dish.
A cod-fish is so much thicker at one end than the other, that it is impossible to have all parts evenly cooked in boiling. So it is a good plan to cut the fish in half, boiling the head and shoulders (the thickest part) for dinner, and reserving the thin end to boil for breakfast next day. It will keep if sprinkled thickly with salt on the inside.
To use what is left of Boiled Cod see Boiled Halibut.
Put to soak one pound salt cod at about six in the afternoon in cold water. In about three hours pour off this water, and cover with warm. Leave it on the stove over night, where it will keep hot, but not boil. In the morning change the water for that which is boiling. Boil very slowly for half an hour (if it boils fast it will get tough and hard, and smell disagreeably). Take out the fish; with a knife and fork, pick it into shreds, removing all the bones. Then make the sauce. Take one cup of the water in which the fish was boiled; add to it one and a half cupfuls of milk; let this come to a boil; add a pinch of salt, and half a cupful of flour, rubbed to a ]taste with a little cold milk. Stir until thick, and add a beaten egg stirring fast, so as not to curdle. (This may be omitted.) Put the fish into the sauce and let it get hot, not boil, stiring all the time to prevent the egg from curdling. Pour into a platter, and garnish it with slices of hard-boiled eggs. What is left over may be used for codfish balls with the addition of mashed potato.