No. 279 Slices of Cod à la Montefiore.
Boil two slices of cod, and let it get cold; then cover them with forcemeat of cod’s liver (No. 126), egg and bread-crumb them, put them in the oven half an hour, and brown them lightly with the salamander; dish them without a napkin, and pour anchovy sauce (No. 72) round them.