Boiled Codfish with Cream Sauce

Before serving, add a teaspoon of essence of anchovies to the sauce of boiled codfish with cream sauce.

Take out the inside of a cod by the white skin of the belly, taking care to remove all blood. Place the fish in a kettle with salted cold water and boil fast at first and then slowly. When done take out and skin. Pour over it sauce made as follows: A quarter pound of butter put in a stew pan with one tablespoonful of flour, moisten with a pint of cream, add a little salt and pepper and a teaspoonful of essence of anchovies; place the pan on the fire, let thicken but not boil.