Note 222 — INDEX

No. 222. Cod Steaks a la Cardinal.—Cut about three pounds of fine fresh codfish into slices quite an inch thick; sprinkle these well with salt, pepper and lemon juice, and fasten each slice with a small skewer, so as to make it into a neat shape. Brush the fish over entirely with warmed butter, then lay it at the bottom of a large saucepan, pour over it about a breakfast cupful of very good white stock, and cover closely, first with buttered paper, then with the pan lid. Simmer gently from 20 to 25 minutes, then take skewers and arrange the fish neatly on a hot dish; pour over it some well made tomato sauce, flavored with essence of anchovy, garnish round the edge of dish with sprigs of fresh parsley and slices of lemon cut in pretty, fanciful shapes, and serve just as hot as possible.