To Boil Salt Fish

Ingredients

• salt fish
• abundance of cold water
• egg sauce
• boiled parsneps

Instructions

1. If the fish is very salt and dry, soak it overnight in a large quantity of cold water.
2. Expose the soaked fish to the air for some time, then return it to fresh water.
3. Repeat the soaking and airing process until the fish is well softened.
4. Brush the fish very clean and wash it thoroughly.
5. Put the prepared fish into a fish kettle with abundance of cold water.
6. Place the kettle near the fire and let it heat very slowly.
7. Keep the fish just on the point of simmering, without allowing it ever to boil.
8. Clear off the scum with great care from the beginning of cooking.
9. Cook for three quarters of an hour to a full hour, according to the fish's weight; smaller and thinner fish will require less time.
10. Dish the fish upon a hot napkin.
11. Serve with egg sauce and boiled parsneps, sometimes thickly strewed with chopped eggs.