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Picked-up Codfish

Take two pounds of Nantucket codfish, cover it with cold water and soak over night. Then remove all bones and skin, shred into small pieces, cover with cold water, and place over the fire. As soon as it boils, pour off the water, taste of the fish, and if too salt, repeat the process. Once more drain off all the water and cover the fish with a cup and a half of rich milk, and let it cook slowly fifteen minutes. Add butter the size of a walnut, stir in quickly two eggs, remove from the fire, and serve at once.