wash it clean ; tie it up and dry it with a cloth. Allow
 for every three measures of water one of salt ; when it.
boils, take off' the scum, put in the fish, and keep it boiling
very fast for twenty-five minutes. Serve with it the roe
cut into slices and fried with the chitterlings ; garnish with
curled parsley and horseradish.
  Sauces : Oyster, melted butter, or anchovy and butter.
  When the cod is to be kept for two or three days, cleanse
it thoroughly and sprinkle it with nearly equal proportions
of salt and sugar; and before it is boiled, cut it into slices
three inches thick ; lay these in salt and water for two hours,
changing the water once ; tie them in a cloth, and keep
them in boiling salt and water for fifteen minutes.
 

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