To Boil Salt Cod.

Put your fish to soak over night; change the water in the morning, and
let it stay till you put it on, which should be two hours before dinner;
keep it at scalding heat all the time, but do not let it boil, or it
will get hard; eat it with egg sauce or drawn butter. If you have any
cod fish left from dinner, mix it with mashed potatoes, and enough flour
to stick them together; season with pepper; make it into little cakes,
and fry them in ham drippings.


To Boil Salt Shad, Mackerel Or Herring.

Wash the fish from the pickle; put it in a frying-pan; cover it with
water, and let it boil fifteen minutes; take it up and drain it between
two plates; put a little butter over and send it hot to the table: or,
after boiling, you can flour, and fry it in drippings of any kind.