White sauce, Anchovy sauce, Chesse sauce, Lemon sauce, Tartare sauce

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Season cod cutlets with salt and pepper and lay them in a well-buttered shallow fireproof dish.
Add the chopped onion and the crushed garlic, roughly chopped parsley and sprig of thyme, covering all with the chopped, peeled tomatoes.
Moisten with tarragon vinegear and water, ook in a moderate oven (375º F. – Gas Mark 4) for 30 minutes.
Arrange the cutlets in a serving dish, reduce the cooking liquor by rapid boiling, taste for seasoning, add a few bits of butter and pour over the fish.
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Spread the fish with butter, to which you have added a little curry powder and a few drops of Worcester sauce.

Cooking time: 4 – 10 minutes.

This is particulary useful dish for, when cooked the fish is already in a thick sauce.
Put the uncooked fish into a greased dish.
Mix the egg, milk, chutney, cucumber, onion, vinegar and seasoning together.
Pour this mixture over the fish.
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Melt the margarine in the cooker.
Cut the onions, carrots and fish into neat pieces.
Fry the vegetables in margarine for 5 minutes, taking care they do not brown.
Add the water, the fish (cut into neat pieces), the mixed herbs and seasoning.
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