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Cod Quadrilles with Potato Salad

2 lbs. cod I beaten egg Bread crumbs Potato salad Salt and pepper to taste Slice the cod and dip the slices in flour. Brush the fish over with the beaten egg, and dip in bread crumbs which have been seasoned with salt and pepper. Then fry in plenty of smoking hot fat until a nice brown color. Serve cold, with potato salad arranged around the dish. A very good potato salad is made as follows: Rub a basin with a slice of onion or a cut clove of garlic, and into it put a quart of cold boiled potatoes that have been cut into small squares. Stir through the potatoes two tablespoonfuls of capers.

Melt two tablespoonfuls of butter, add one teaspoonful of made mustard, four tablespoonfuls of vinegar, and salt and pepper to taste. Pour over the potatoes while the sauce is hot, and set away to get cold before serving with the fish.

A little chopped parsley may be added, if liked.