Boiled Cod.
Sew up the piece of fish in a thin cloth, fitted neatly to the shape, and boil in salted water (boiling from the first), allowing about fifteen minutes per pound. Unwrap carefully and pour over it a sauce made thus:
Heat half a cup of milk and as much water together; stir in a tablespoonful of butter, cut into bits and rolled in flour, and when it has thickened, pour by degrees upon two beaten eggs. Put back into the saucepan and stir for one minute; add salt, chopped parsley, and a dozen capers or nasturtium seeds. Take at once from the fire.