After having drawn out the salt by soaking, and done the
fish as above, pound two or three heads of garlic, which throw
into a stew-pan with two spoonfuls of oil, a quarter of a pound
of butter, a little salt, and some coarse pepper. Continue
shaking the stew-pan with its contents. Put in the salt
fish quite hot, and keep shaking till the whole is well mixed
together. If you should find that it is not mellow enough
add a little oil, and, if you like, a spoonful or so of
smooth white sauce. Such entrees as this require to be
highly seasoned, and will induce the guests to send the
bottle round freely.
 

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