Cod a la Dieppoise

Procure slices of cod about half an inch thick, dip them in a little milk on a plate, flour them over thoroughly, and fry them in plenty of very hot lard or clean fat; it will take about twenty minutes to cook them through; the slices of cod must then be drained on a cloth to absorb all grease, and placed neatly on a dish in which there has been previously poured some white matelotte sauce, No. 87, or else, if more convenient, muscle sauce, No. 42.