After having emptied the cod, you must open the sound
or white skin of the belly and wash it carefully all along the
bone, that there may be no blood left; be sure that the fish
is absolutely white. Then lay it on a fish-plate, and put it
into the kettle with salt and boiling spring water; as soon
as you see the fish boiling fast, slacken, and let it boil more
gently, or else the outside will be done and the middle will
be raw ; as it is not easy to fix the time that it ought to
remain in the water, you must judge according to the size
 of the fish ; when done, drain it, and serve it on a napkin
garnished with green parsley. For the Oyster Sauce, you
will find a recipe on p. 340.
 

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