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4-6
Easy
By Susan Campbell and Caroline Conran
Published 1971
Boil the ingredients for the court-bouillon together for 25 minutes and allow to cool to blood heat. Add two teaspoons of salt. Cook the cod in this by simmering for ten minutes to a pound. Boil or steam the potatoes and other vegetables separately, until just done (avoid overdoing them).
Serve everything on a large dish, each kind of vegetable and the eggs in separate groups, the fish