From:
The Thorough Good Cook
Fish: 44. Cod with Oyster Sauce
After having emptied the
cod, you must open the sound or white skin of the
belly and wash it carefully all along the
bone, that there may be no
blood left; be sure that the
fish is absolutely
white. Then lay it on a fish-plate, and put it into the
kettle with salt and boiling
spring water; as soon as you see the fish boiling fast, slacken, and let it boil more
gently, or else the outside will be done and the middle will be
raw; as it is not easy to fix the time that it ought to remain in the water, you must judge according to the size of the fish; when done, drain it, and serve it on a
napkin garnished with green
parsley.