Boiled Salt Fish and Egg Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Soak the fish for twenty-four to thirty hours in cold water, according to its dryness, before cooking, changing the water frequently, or better still leave the fish in a basin with the skin side up...
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Cooking tools:
- Fish kettle
Ingredients
- salt
- lemon
- butter
- brown bread
- egg sauce
- yolks of egg
- parsley
- parsnips
- hard-boiled eggs
- salt fish
- parsley leaves
- parsnip
- water
- fish kettle
- cold milk
- cold water
- fish
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