24 lbs. cod or haddock 3 cups strained tomato 3 green peppers 11/2 cups oil 3 tablespoons onion

1 1/2 cups barley flour 1 tablespoon salt 1 tablespoon sugar 3 tablespoons parsley 36 or more mushrooms

Have fish skinned and boned at market. Brush bottom of broiling pan very thoroughly with oil or drippings, lay fish in pan, and broil for ten or fifteen minutes. Remove fish to casseroles, add sauce, and cook fifteen minutes in moderate oven; or cook fish entirely in oven.

Sauce

Cook finely minced pepper and onion in fat until softened, add flour, stir well; add hot tomato, stirring constantly. Stir in sugar, salt, chopped parsley, and mushrooms which have been cut in pieces. Dried mushrooms should be soaked in cold water from twelve to twenty-four hours before cutting.