Salt FISH must always be well soaked in plenty of cold water the whole of the night before it is required for the following day’s dinner. The salt FISH must be put on to boil in plenty of cold water, without any salt, and when thoroughly done, should be well-drained free from any water, and placed on a dish with plenty of well-boiled parsnips. Some Sauce may be poured over the FISH, which is to be made asfollows: viz.—Mix two ounces of butter with three ounces of flour, pepper and salt, a small glassful of vinegar, and a good half-pint of water. Stir this on the fire till it boils. A few hard-boiled eggs, chopped up and mixed in this Sauce, would render the dish more acceptable.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss