Salt Fish

Place the fish in a deep plate with just enough water to cover it, and leave it overnight before cooking.

Do not boil the fish immediately, as boiling makes it hard.

Let the fish lie in scalding hot water for two or three hours; the less water used and the more fish cooked at once, the better.

While boiling, thicken the water with flour and water, and add sweet butter to melt, creating the common sauce.

Cut salt pork into bits and fry until brown and crispy; do not fry too fast to avoid scorching sweetness.

For a big fish, strip all you can, spread on brown paper in the sun for a few hours, and do not dry by fire.

Tie up the fish in a thick paper bag or put in a vessel with a tight cover to prevent smell; soak the remainder and rinse at once.

Shred the fish, wash through several waters to remove salt, boil for five minutes, drain, and add milk, butter, pepper, salt, and flour.

Toast a few slices of bread, dip them in hot water, lay on the bottom of a deep platter, and spread with butter.

Break eggs into a basin of boiling water, cook carefully without breaking yolks, lift with a skimmer, and lay them on the toast.

Pour the cooked codfish over the eggs and toast, and serve.