Salted Cod with Brown Butter

Soak the fish in cold water for two days, then scrape off the scales, clean and
wash thoroughly, and place over a slow fire until boiling. Move the kettle to the
side of the fire, skim off the scum that may have risen to the top, and boil gently for
ten minutes. Put a little butter in a fryingpan and place over the fire, when it is
hot put in a fe<v sprigs of parsley and fry until brown. Pour the butter and parsley
over the fish and serve hot.