1024a—Salted Cod and Morue à l’Anglaise

Put the fish into cold water; set to boil, and as soon as this point is reached, leave the fish to poach on the side of the fire for fifteen minutes.

Drain, skin, dish on a napkin, and serve, separately, a timbale of parsnips and an egg-sauce à l’Écossaise.

Both kinds of cod may be used for this dish.