Required: A steak of cod weighing about one and a half to two pounds. A little butter.

Salad of Fish. A Lenten dish that is nourishing, and that may take the place of meat

Two hard-boiled eggs. Half a pint of melted butter sauce. (Sufficient for about three.)

Grease a baking-tin or pie-dish, wash the fish and put it in the tin, cover it with a piece of greased paper, and cook it in the oven until the flesh will leave the bones quite easily, or, if preferred, put the fish in a steamer on the stove. When it is ready, remove the skin and carefully lift it on to a hot dish, wiping it gently with a piece of soft paper if it looks at all greasy. Keep it hot. Shell the eggs, and separate the yolks from the whites. Chop the whites coarsely, and rub the yolks through a wire sieve. Heat the sauce and stir in the chopped white, then pour it over and round the fish. Lastly, ornament the fish with lines of yolk, taking care not to flatten the little feathery pieces. Put a sprig of fresh parsley in the centre, and serve very hot. Cost, from 1s. 6d.

Steamed Cod. Cooked in the manner described in this recipe, cod is most appetising