Fresh Cod's Head, Egg Sauce

After cleaning, washing, and tying the head of a codfish weighing about ten pounds, place it in a fish kettle, and cover with salted water; add parsley branches, sliced onions, whole peppers and vinegar, boil and leave it on the side of the fire for half an hour, keeping it near the boiling point. When the fish is done, dress it on a long dish covered with a napkin, and garnish the ends with parsley leaves, laying boiled potatoes pared olive-shaped on each side. Serve a separate sauceboat of egg sauce (No. 462).