Boiled Cod with Caper Sauce.
Sew the fish up neatly in a thin cloth and cook in boiling water, fifteen minutes to the pound. Unwrap, lay upon a hot dish, and pour over it the following sauce:
Put a cupful of boiling water into a saucepan, and stir in two tablespoonfuls of butter, cut up in a heaping teaspoonful of flour. Beat in, when thick, the whipped yolk of an egg, the juice of a lemon, and twenty-four capers. Stir up well, cook half a minute, and take from the fire.