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COD, SALT (a la Francaise)

Choose cod which has not been very long salted. Soak it and simmer for a quarter of an hour. When sufficiently cooked, drain the fish, and remove the skin and bone; break the flesh into flakes, put them in a stewpan, and stir them quickly over the fire for five or six minutes, adding, a little at a time, as much olive-oil as will form a smooth paste. Take it from the fire, add a little thick cream, and cayenne, and if the flavour is liked, some pounded garlic. Place the mixture on a dish, and serve it with toasted sippets. Time to heat the fish with the oil while stirring it, five or six minutes. Probable cost of salt fish, 6d. per pound. Sufficient, one pound for three or four persons.