[COLD MEAT COOKERY.] _Ingredients._—Any remains of cold fish, such as
cod or haddock; 2 dozen oysters, pepper and salt to taste, bread-crumbs
sufficient for the quantity of fish; ½ teaspoonful of grated nutmeg,
1 teaspoonful of finely-chopped parsley. _Mode._—Clear the fish from
the bones, and put a layer of it in a pie-dish, which sprinkle with
pepper and salt; then a layer of bread-crumbs, oysters, nutmeg, and
chopped parsley. Repeat this till the dish is quite full. You may
form a covering either of bread-crumbs, which should be browned,
or puff-paste, which should be cut into long strips, and laid in
cross-bars over the fish, with a line of the paste first laid round the
edge. Before putting on the top, pour in some made melted butter, or a
little thin white sauce, and the oyster-liquor, and bake. _Time._—If
made of cooked fish, ¼ hour; if made of fresh fish and puff-paste, ¾
hour. _Average cost_, 1_s._ 6_d._ _Seasonable_ from September to April.
_Note._—A nice little dish may be made by flaking any cold fish, adding
a few oysters, seasoning with pepper and salt, and covering with mashed
potatoes; ¼ hour will bake it.
FISH PIE, with Tench and Eels.
_Ingredients._—2 tench, 2 eels, 2 onions, a faggot of herbs, 4 blades
of mace, 3 anchovies, 1 pint of water, pepper and salt to taste, 1
teaspoonful of chopped parsley, the yokes of 6 hard-boiled eggs,
puff-paste. _Mode._—Clean and bone the tench, skin and bone the eels,
and cut them into pieces 2 inches long, and leave the sides of the
tench whole. Put the bones into a stewpan with the onions, herbs, mace,
anchovies, water, and seasoning, and let them simmer gently for 1 hour.
Strain it off, put it to cool, and skim off all the fat. Lay the tench
and eels in a pie-dish, and between each layer put seasoning, chopped
parsley, and hard-boiled eggs; pour in part of the strained liquor,
cover in with puff-paste, and bake for ½ hour or rather more. The
oven should be rather quick, and when done, heat the remainder of the
liquor, which pour into the pie. _Time._—½ hour to bake, or rather more
if the oven is slow.