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COD (a la Provencale)

Remove the skin and bones from the remains of cold cod, and break it into convenient-sized pieces. Mince finely equal quantities of shallot, young onions, and chives, parsley, and lemonpeel. Add a little grated nutmeg, salt, and pepper, and mix all well together with two table-spoonfuls of salad-oil. Place this in a pie-dish, put in the pieces of fish, and bake in a moderate oven. Serve very hot, with lemon-juice squeezed over the fish. Time, three-quarters of an hour. Probable cost, 6d., exclusive of the cold fish. Sufficient for three or four persons.