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COD, SALT, WITH PARSNIPS (a dish for Ash Wednesday)

Salt cod is usually accompanied by parsnips, probably because that wholesome root is at its best and sweetest during the course of Lent, and it is very generally served with them and egg sauce on Ash Wednesday. Wash the fish thoroughly, and lay it in cold water to draw out the salt. It must lie for at least twelve hours, and longer if it is very salt, and the water ought to be changed every four or five hours. When thoroughly soaked, put it in a saucepan with plenty of cold water, and let it heat very gradually. It must not be allowed to boil, or it will harden. When nearly boiling, draw it to the side of the fire, and let it simmer gently for about twenty minutes. Drain it, and serve it unbroken on a hot napkin, accompanied by mashed parsnips and egg sauce (see EGG SAUCE). Time to soak, from twelve to forty-eight hours, according to the dryness and saltness of the fish. Probable cost, 6d. per pound.