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COD (a la Bechamel)

Remove the flesh from the bones of a cooked cod and break it into convenient pieces. Put a cupful of white stock, nicely seasoned, and a cupful of new milk, into a saucepan; thicken it with a little flour and butter, put the pieces of fish into it, and let them remain until quite hot, but the sauce must not be allowed to boil. Serve with the sauce and fish in the middle of a hot dish, and place a border of mashed potatoes pound it. Time, twenty minutes.