CODFISH - ALLA GIARDINIERA

Take one pound of salted codfish, boil it, remove the skin and bones, and shred it. Then take one good carrot, one−half a turnip, scrape them, cut them into slices, and boil them for a few moments. Then drain off the water, and put them into a saucepan with one and one−half tablespoons of butter and finish cooking them, adding from time to time a little boiling water. When the vegetables are cooked add the codfish, mix well, and serve.