Salt Cod-fish.
Soak this in water overnight; parboil it, changing the water once or twice; separate the flakes. Serve them on thin slices of toast, with an egg sauce poured over. Or,
Mince it when boiled in very little water, which should be changed once; thicken it with butter and flour mixed; cook about two minutes, then break in several eggs. When the eggs are cooked and mixed with the fish, pour all on thin slices of buttered toast.