Boiled Salt Codfish
Instructions
The large, white cod, which cuts into firm, solid slices, should be used. If properly prepared, there is no need of the strong smell, which makes it so offensive to many, and which comes only in boiling. The fish is now to be had boned, and put up in small boxes, and this is by far the most desirable form. In either case, lay in tepid water skin-side up, and soak all night. If the skin is down, the salt, instead of soaking out, settles against it, and is retained. Change the water in the morning, and soak two or three hours longer; then, after scraping and cleaning thoroughly, put in a kettle with tepid water enough to well cover it, and set it where it will heat to the scalding-point, but not boil. Keep it at this point, but never let it boil a moment. Let it cook in this way an hour: two will do no harm. Remove every particle of bone and dark skin before serving, sending it to table in delicate pieces, none of which need be rejected. With egg sauce, mashed or mealy boiled potatoes, and sugar-beets, this makes the New-England "fish dinner" a thing of terror when poorly prepared, but both savory and delicate where the above rule is closely followed.
Fish-balls, and all the various modes of using salted cod, require this preparation beforehand.
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Source
The Easiest Way in Housekeeping and Cooking (1903)