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Salt Cod an maître d’hôtel.

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About a pound of cod which has been soaked over night, then boiled, picked into fine flakes.

1 cup milk.

2 table-spoonfuls butter.

Bunch of sweet herbs.

Juice of half a lemon.

1 table-spoonful corn-starch.

Pepper to taste.

Heat the milk to boiling, stir in the butter, then the corn-starch; stir until it thickens, when add the fish; pepper and cook slowly fifteen minutes. Turn out upon a dish, strew thickly with chopped green herbs—chiefly parsley; squeeze the lemon-juice over all and serve.

Mashed potato is an improvement to this dish.

Breakfast, Luncheon and Tea

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