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.