To Dress Any Kind of Salted Fish

Ingredients

• salted fish
• pounded cloves
• pepper
• 4 cloves garlic
• 1 bundle sweet herbs and parsley
• 1 large spoonful tarragon
• 2 spoonsful common vinegar
• 1 pint wine
• 0.25 pound butter
• 2 spoonsful flour

Instructions

1. Wash the salted fish and lay it in fresh water overnight. Place the fish on a perforated tin plate and set it in a fish kettle.
2. Sprinkle the fish with pounded cloves and pepper. Add four cloves of garlic, a bundle of sweet herbs and parsley, a large spoonful of tarragon, and two spoonsful of common vinegar, with a pint of wine.
3. Roll a quarter pound of butter in two spoonsful of flour, cut it into small pieces, and place it over the fish. Cover the kettle closely and simmer over a slow fire for half an hour.
4. Carefully remove the fish and lay it in a serving dish. Set the dish over hot water and cover it while the gravy boils a little longer. Remove the garlic and herbs, pour the gravy over the fish, and serve. This dish is very good when eaten cold with salad, garnished with parsley.