Have twenty-four pounds cod or haddock boned, skinned, and cut in fillets. Wipe with cloth wrung out of cold water. Sprinkle with salt, pepper, and lemon juice, using two lemons, two tablespoons salt, and two teaspoons pepper. Let stand an hour or so, roll in barley flour or corn meal, and saute in oil or drippings until brown and crisp on both sides. Arrange fish on platters, and pour over it the following sauce:

Sauce

Make three quarts White Sauce II, scalding one or two small, grated onions in the milk. Sprinkle with chopped parsley.