Cod Mayonnaise with Capers

• 1 whole fresh cod weighing about 6 lbs, or 3½ lbs centre cut of cod
• <

Buy the whole fresh cod on the bone, remove the head and cook this in the court-bouillon in a huge pan or fish kettle for 20 minutes. Allow the court-bouillon to cool to blood-heat, take out the cod’s head and put in the rest of the fish. Poach it gently with the lid on for 10 minutes per lb. When just cooked, but not falling to pieces, take out the fish and drain it. Remove the skin and flake