Take your fish, and remove all bones and skin. Put some butter to brown in a saucepan, and when it is colored, add the cod, sprinkling in pepper and salt and a good thickening of grated breadcrumbs. Let this all heat gently by the fire and turn it into paper cases, with chopped parsley on the top.

II

The above recipe can be followed for making fish rissoles, but, after having mixed it well, let it grow cold. Then form into balls, roll them in breadcrumbs, and throw them into boiling fat.

III

Take all the remains of the fish and heat them in butter. Make some mashed potatoes, and add to them some white sauce, made of flour, milk and butter. Mix this with the fish, so that it is quite moist, and do not forget salt and pepper. Place the mixture in a fireproof dish and sprinkle breadcrumbs over it. Bake for fifteen minutes, or till it is hot through, and serve as it is.

[Mdlle. M. Schmidt, of Antwerp.]