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Codfish, Shrimp Sauce

Place a five-pound piece fresh codfish in a saucepan with four tablespoons vinegar, just enough water to cover, sliced each carrot and onion, two branches parsley, a sprig thyme, two bay leaves, two cloves, a tablespoon salt and half teaspoon pepper. Cover pan and let come to boil as rapidly as possible, then shift to a corner of range, let slowly simmer for forty-five minutes, remove pan to a table and let stand for ten minutes. Carefully lift up fish with two skimmers, dress on a hot dish with folded napkin, decorate with a little parsley greens and serve with shrimp sauce separately. N. B. The above fish is about double the quantity of the usual dinner fish. The object of this is to show how to utilize left-over fish. It will be used to-morrow for luncheon.