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COD (a l'Ostende)

Make a batter with flour, egg, and milk, and let it stand for several hours. Take one pound and a half of cod, and cut it into two thick slices. Divide these into little fillets about two inches across, dip them into the batter, and fry in boiling fat or oil till they are of a pale golden brown. Fry eight or ten oysters lightly in a little butter, without allowing them to harden. Arrange the fillets on a folded serviette, and place an oyster on each. Garnish with parsley or watercress. Probable cost, 1s. 3d.