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Steamed Cod Fish

The best piece of cod for steaming is the tail end and it should be taken from the steamer as soon as the flesh begins to draw away from the bones, which will be from one hour to one and one-half hours, according to thickness. After carefully removing the skin and arranging on a hot platter, a few spoonfuls of sauce should be used to mark the fish and a garnish of white parsley and cut lemon added.