½ pint of Vinegar. 1 quart of Water. A few Bay Leaves. 1 White Onion.
1 oz. of Butter.
1 doz. Peppercorns
A few Allspice.
½ oz. of Salt.
Boil this mixture well; strain and let the fish simmer in it and get cold in it; then remove the fish and lay on a dish nicely drained. Pour over it any Mayonnaise sauce, when wanted as a supper or lunch dish. It should be done before so as to be cold; garnish with finely-chopped parsley, radish, lemon, or beetroot.
The tail end of the "Stockfish" or "Kabeljon" or "Geelbeck" done in this way is very good. It is also a very nice way of cooking salmon.