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Boiled Cod-Fish
Boil over a slow fire and skin frequently. Season with salt. Garnish with parsley and rings of hard boiled eggs, and serve with butter and egg-sauce.
Seventeen hundred recipes from the housewives of Old Virginia — Sally Lunn and beaten biscuit, brandy peaches and Brunswick stew — gathered in 1879 by Patrick Henry's granddaughter, with tributes from the First Lady down.
Home › Cookery › Boiled Cod-Fish
Boil over a slow fire and skin frequently. Season with salt. Garnish with parsley and rings of hard boiled eggs, and serve with butter and egg-sauce.