pepper and salt. When it is done, serve it with the sauce poured over it.

[_Madame Vandervalle._]



THE MILLER'S COD

(Cabillaud meunier)

Cut your cod in slices, and roll them in flour. Put them to fry in a good
piece of butter, adding chopped parsley, pepper and salt, and the juice
of one lemon. This is very good, if served in the dish that it is cooked
in.



DUTCH HERRINGS

(A cold dish)

Take some Dutch, or some salted herrings, and remove the skin, backbones,
etc. Lay the fish in milk for at least twenty-four hours to get the salt
out. Make a mayonnaise sauce, adding to it the roe from the herrings, in
small pieces; wipe and drain the fish, and pour over them the sauce.



REMAINS OF COD