352 | Boiled Codfish, Oyster Sauce.
—Cover a three-pound fresh codfish with well-salted fish-stock (No. 214), and let cook thirty minutes without boiling; then take it out and drain it well. Lay it on a dish, and garnish with a few branches of parsley-greens, and twelve pieces of potato à l’Anglaise (No. 988). Serve with three-quarters of a pint of oyster sauce (No. 173) separately. (All codfish with different sauces are prepared the same way.)