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Salt Fish

Salt fish requires to be soaked before being dressed, the time being regulated by the hardness and dryness of the fish. The water should be changed two or three times during the process, and the fish should be brushed and washed when it is taken out. For very dry fish thirty-six hours' soaking will be needed, the water being changed at least four times. In ordinary cases twenty-four hours' soaking will be sufficient. It should be remembered that the fish should be put in to soak flesh downwards. Boiled parsnips and egg sauce are the usual accompaniments to salt fish, which is occasionally served also with hard-boiled eggs, chopped small, strewn over it. For a change, the fish may be garnished with eggs cut into quarters, and parsley. It should be dished on a neatly-folded napkin placed on a hot dish.