Slices of cod half an inch thick, dipped in oil or dissolved butter, and afterwards well floured over, must be carefully broiled upon a clean gridiron, over a clear fire; and when done on both sides, dished up with maitre-d'hotel butter, No. 127, under the fish, and some maitre-d'hotel sauce, No. 32, poured all round its base; and serve before the butter has melted.