Salt Mackerel

Soak the codfish in lukewarm water for a few hours (or overnight), changing the water several times.

Put the fish into cold water loosely tied in cloths, and let the fish come to a boil; turn off the water once, and pour hot water from a tea kettle over the fish; let this just come to a boil.

Take the fish out and drain them, lay them on a platter, butter and pepper them, and place them for a few moments in the oven.

Serve with sliced lemons or fish sauce.

Soak two pounds of codfish in lukewarm water overnight or for several hours; change the water several times; about one hour before dinner put this into cold fresh water, set over the fire; let it come to a boil or just simmer for fifteen minutes but not to boil hard; then take out of the water, drain and serve with egg sauce or with cold boiled eggs sliced and laid over it, with a drawn butter or cream gravy poured over all.