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SALT FISH (a la Maitre d'Hotel)

Boil the fish in the usual way, free the flesh from skin and bone, and tear it into flakes. Mix a dessert-spoonful of flour smoothly with two or three ounces of good butter. Stir them in a clean saucepan till the butte is dissolved, then add a pinch of salt and the third of a pint of boiling water. Stir the whole over the fire for a few minutes, and add a table-spoonful of chilli vinegar and a table-spoonful of chopped parsley. Let all boil up once. Put the flaked fish into a saucepan, pour the sauce over it, and stir it over a gentle fire till it is quite hot. Turn it upon a hot dish, put round it boiled parsnips or mashed potatoes, and serve. The remains of cold salt fish may be dressed in this way. Time, a few minutes to heat the fish in the sauce. Probable cost, 4d. to 10d. per pound.