• 2 lb. salt cod
• 12 young parsnips
• egg sauce

Wash the fish and soak it in cold water for 12 hr. or longer if very salty, changing the water every 3 or 4 hr. Cover the fish with cold water and bring slowly to simmering point, then reduce heat and cook very gently for 20 min., or until the fish leaves the bones. Meanwhile boil the parsnips, if small cut them lengthwise into 2, or if large into 4