This section is from the book "The Memorandum Cookery Book", by Countess Morphy. Also available from Amazon: The Memorandum Cookery Book.
Dry Salt Cod is a much neglected fish, as I have said before, and for some unknown reason people are apt to be contemptuous about it and would never dare let it figure on their menu when entertaining guests. But they are wrong, for many delicious dishes can be made from it. Here is one which is particularly tasty.
1 lb. of dry salt cod, the yolks of 2 hard-boiled eggs, 6 boned anchovies, 3 or 4 shallots (or a little onion) 4 gherkins, 2 or 3 sprigs of parsley, pepper, butter.
Put the cod to soak in cold water for at least 12 hours, or longer if possible. When ready for use, put the fish in a saucepan of cold water, bring to the boil and simmer for 10 minutes or till the fish is quite tender. After it has cooked, scald it, pick out all the bones and set to cool. Mince the other ingredients finely, flake the salt cod and mix all thoroughly in a basin. Melt about 2 ozs. of butter in a saute pan, and when hot put in the fish, etc., and saute for 10 to 15 minutes. This dish should be served very hot.