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Salt Fish, Boiled

Soak the fish for twenty-four hours, changing the water three or four times. Brush and wash the fish well, and if it is still hard soak it in lukewarm water. If very hard and salt, thirty-six hours' soaking will be required. Put it in a saucepan, cover with plenty of cold water, and heat it very gently. Remove the scum as it rises, and keep the water simmering only till the fish is done enough. It should never be allowed to boil fully. Serve on a hot napkin with egg sauce in a tureen. The egg sauce may be prepared as follows. Boil three eggs till hard, and cut them into pieces the size of a pea. Put these into a saucepan with a quarter of a pint of good melted butter already boiling, and stir them over the fire three minutes longer. Serve immediately. Salt fish is generally supplied by the fishmongers in a condition to require very little soaking. Time to simmer the fish, half an hour to one hour, according to its thickness--the time to be calculated from the moment when it is almost boiling. Probable cost, 4d. to 10d. per pound.