To Dress Any Kind of Salted Fish

Original Recipe

Take the quantity necessary for the dish, wash them, and lay them in fresh water for a night; then put them on the tin plate with holes, and place it in the fish kettle--sprinkle over it pounded cloves and pepper, with four cloves of garlic; put in a bundle of sweet herbs and parsley, a large spoonful of tarragon, and two of common vinegar, with a pint of wine; roll one quarter of a pound of butter in two spoonsful of flour, cut it in small pieces, and put it over the fish--cover it closely, and simmer it over a slow fire half an hour; take the fish out carefully, and lay it in the dish, set it over hot water, and cover it till the gravy has boiled a little longer--take out the garlic and herbs, pour it over the fish, and serve it up. It is very good when eaten cold with salad, garnished with parsley.