Boiled fresh codfish
Lay the fish in salt and water for an hour before cooking. Choose a “chunky” piece, as nearly square as you can get it. Sew up in white mosquito netting fitted to the shape of the fish. Put on in enough boiling water to cover it, adding four tablespoonfuls of vinegar, and cook steadily ten minutes to the pound. Unwrap the fish and pour over it half of the sauce described below, putting the rest into a gravy-boat.