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Codfish Steaks, Meuniere

Procure three nice slices fresh codfish, three-quarters of an inch thick. Season on both sides with a teaspoon salt and two light saltspoons white pepper, well divided. Have a little cold milk on a plate, dip each slice on both sides in the milk, dredge them with a little flour on both sides. Have a very clean frying pan, large enough to contain the three steaks; oil the pan with one tablespoon olive oil; heat well, place the fish in the pan and fry them for five minutes on each side, or until of good golden colour. Then place the pan in the hot oven for ten minutes. Remove from the oven, lay them on a dish, remove the bone of each, suppress the oil in the pan, then place in the same pan one and a half light tablespoons butter and heat on a brisk range until of a light brown colour, tossing the butter without ceasing. Meanwhile squeeze in the juice of half a sound lemon, add a teaspoon chopped parsley, mix a little, then pour over the steaks and serve with six small squares of sound lemon.

CORNED-BEEF HAS, AMERICAN STYLE\ Have a tender, lean piece of corned beef from the rump part, of one pond. Wash it well in warm water, then place it in a saucepan with three quarts water, or see that the water is twice as high as the top of the beef in the pan. Cover the pan and boil for two hours. Remove, drain.

Finely has the beef with twice its quantity of boiled potatoes. Mix both well together. Has very fine one medium onion and one green pepper, and nicely brown these in a small saucepan with a tablespoon of melted butter; then add the beef and potatoes. Moisten with two gills hot broth or hot water. Season with two saltspoons pepper but no slat. Mix well and let cook until all the water is absorbed. Dress the hash in an omelette form on a dish. Arrange a few bread croutons around the hash and serve.