BOILED CODFISH, WITH CREAM SAUCE
Take out the inside of a cod by the
white skin of the belly, taking care to remove all blood. Place the fish
in a kettle with salted cold water; boil fast at first, then slowly.
When done take out and skin. Pour over it a sauce made as follows:
One-fourth pound butter put into a stewpan with one tablespoonful of
flour, moistened with one pint of cream or rich milk, and salt and
pepper, and also one teaspoonful essence of anchovies. Place the pan
over the fire and let thicken, but not boil.
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