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Cod, Salt, Rechauffe Of

Take the remains of salt cod; put the flesh, freed from skin and bone, into a pie-dish, pour the remains of the egg sauce over it, and pepper it lightly. Mash some potatoes with milk or butter, place these round the edge of the fish, and bake for about half an hour, or till the potatoes are brightly coloured. If no egg sauce has been left, the fish may be moistened with fresh melted butter. Probable cost, 8d.