From: The Thorough Good Cook

Fish: 47. Salt Cod a la Provencale

After having drawn out the salt by soaking, and done the fish as above, pound two or three heads of garlic, and throw into a stew-pan with two spoonfuls of oil, a quarter of a pound of butter, a little salt, and some coarse pepper. Continue shaking the stew-pan with its contents. Put in the salt fish quite hot, and keep shaking till the whole is well mixed together. If you should find that it is not mellow enough, add a little oil, and, if you like, a spoonful or so of smooth white sauce. Such entrees as this require to be highly seasoned, and will induce the guests to send the bottle round freely.

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