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Codfish, Coudert

Have a piece of fresh codfish one and a half pounds. Cut into thin slices, place on a dish, season with a teaspoon salt, two saltspoons cayenne pepper and one tablespoon Worcestershire sauce; repeatedly turn the slices in the seasoning.

Finely slice three medium, raw, peeled potatoes, plunge them in boiling water for five minutes, drain and keep till required. Heat in a saucepan one and a half tablespoons melted butter, add two tablespoons flour, stir well and pour in half pint boiling milk. Season with half teaspoon salt, one tablespoon tomato catsup and one light tablespoon Worcestershire sauce. Mix well while cooking for two minutes, then pour half the quantity of the sauce into a deep baking dish. Place one-third of the codfish as a layer over the sauce, then one third of the potatoes, another third of the codfish, another layer of the potatoes, the other third of codfish and the last of the potatoes, and cover with the balance of the sauce. Sprinkle two tablespoons bread crumbs over the surface, divide half ounce of butter in bits on top. Set in a moderate oven to bake for forty minutes. Remove from the oven and send to the table in the same dish.