Boiled Codfish with Hollandaise Sauce

Hollandaise sauce adds a tangy zest to boiled codfish.

Take the gills from a cod, also the entrails where the gills form a hole, chop off the fins and sprinkle over the fish a little salt, also putting some inside, then place in a cold place and let it remain for a few hours. Take it up, wash off the salt, tie the head with string, put it in a bowl of water and milk and let it disgorge for about three-quarters of an hour. Take it out and drain, put belly downward on a drainer in a fish kettle with enough cold salted water to cover it, add three cupfuls of milk and boil slowly until the cut begins to open.