Having washed and cleaned the FISH, leave out the roe and liver; rub some salt on the inside, and if the weather is very cold you may keep it till next day. Put sufficient water in the FISH-kettle to cover the FISH very well, and add to the water a large handful of salt. As soon as the salt is entirely melted put in the FISH. A very small CODFISH will be done in about twenty minutes, (after the water has boiled;) a large one will take half an hour, or more. Garnish with the roe and liver fried, or with scraped horseradish. Send it to table with Oyster-Sauce in a boat. Or you may make a Sauce by flavouring your melted butter with a glass of port wine, and an anchovy boned and minced.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)