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Cod and Parmesan Cheese

Take the remains of cold cod, remove the skin and bones, and break the flesh into convenient-sized but not very small pieces. Make a little good white sauce, warm the portions of cod in it, drain them, and dip each in beaten egg, bread-crumbs, and Parmesan cheese. Thicken the gravy with a little arrowroot or fine flour; keep it hot in the saucepan. Fry the pieces of fish in some hot butter until lightly browned, pour the sauce over them, and serve the whole as hot as possible. Time to fry, eight or ten minutes. Probable cost, 8d., exclusive of the cold fish. Sufficient, one pound and a half of fish for four or five persons.