Ingredients:	1 large slice of cod 1 oz. of butter 1 chopped shalot a little minced parsley 1/4 teacupful of white stock 1/4 pint of milk or cream flour to thicken cayenne and lemon-juice to taste 1/4 teaspoonful of powdered sugar.
Method:	Boil the cod, and while hot, break it into flakes; put the butter, shalot, parsley, and stock into a stewpan, and let them boil for 5 minutes. Stir in sufficient flour to thicken, and pour to it the milk or cream. Simmer for 10 minutes, add the cayenne and sugar, and, when liked, a little lemon-juice. Put the fish in the sauce to warm gradually, but do not let it boil. Serve in a dish garnished with croutons.
Time:	Rather more than 1/2 hour.
Notes:	The remains of fish from the preceding day answer very well for this dish. 239.
Back to Recipe List Source: The Book of Household Management Mrs. Isabella Mary Beeton

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