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From: The Thorough Good Cook

Fish: 44. Cod with Oyster Sauce

After having emptied the cod, you must open the sound or white skin of the belly and wash it carefully all along the bone, that there may be no blood left; be sure that the fish is absolutely white. Then lay it on a fish-plate, and put it into the kettle with salt and boiling spring water; as soon as you see the fish boiling fast, slacken, and let it boil more gently, or else the outside will be done and the middle will be raw; as it is not easy to fix the time that it ought to remain in the water, you must judge according to the size of the fish; when done, drain it, and serve it on a napkin garnished with green parsley.

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