Cookery for every household

Time to bake, 15 to 30 minutes. Sufficient for 3 or 4 persons. 351. Fish Pie with Potatoes, 1 | lb. cooked fish. | lb. cooked potatoes. 2 oz. dripping or butter. Pepper and salt. 1 tea-sp. anchovy essence. Grated lemon rind. A little milk. Chop the fish finely, carefully removing all bones and skin, and sieve the potatoes or put them through a vegetable presser. Melt the butter or dripping in a saucepan, put in the fish and potatoes, and season with pepper, salt, anchovy essence, and a little grated lemon rind. A pinch of nutmeg or mace may also be added. Mix well together, and moisten with a little milk. Grease a pie dish and put the mixture into it. Smooth over the surface with a knife, keeping it well raised in the centre. Then mark it prettily with a knife or fork, and brush over with milk or beaten egg. Bake in the oven until nicely browned. Wipe the edges of the dish quite clean before serving, and serve very hot, garnished with parsley. Note. — If there are any remains of fish sauce this may be used to moisten the mixture instead of some of the milk and butter. Time to bake, 20 to 30 minutes. Sufficient for 3 or 4 persons. 352. Fish Pie with Potatoes, 2 J lb. cooked fish. 1 gill white sauce. 1 hard-boiled egg. Lemon juice. Pepper and salt. | lb. cooked potato. 1 oz. butter or dripping. A little milk. Break the fish into flakes, and put it into a greased pie dish. Sprinkle with white pepper, salt, and a little lemon juice. Then pour over it the white sauce, if there are any remains of fish sauce a fresh supply will not require to be made. Melt the butter or dripping in a saucepan, have the potatoes sieved, and add them to it. Season with white pepper and salt, and moisten with a little milk. Pile this on the top of the fish in the pie dish, and smooth over with a knife. Mark up the sides with a fork or the point of a knife, and brush over with milk or beaten egg. Bake in a moderate oven until nicely browned. Serve hot. Time to bake, about 20 minutes. Sufficient for 3 or 4 persons. 353. Fish Pie with Rice J lb. cooked fish. | lb. whole rice. 1 gill water. 1 oz. butter. 2 oz. grated cheese. \ pt. milk. Pepper and salt. Wash the rice, put it in a saucepan with 1 gill of water, and simmer until the water is absorbed. Then pour in the milk and cook again until the rice is quite soft. Chop the fish finely, carefully removing all skin and bone, add it to the rice in the saucepan along with the butter, seasoning, and half the cheese. Mix well together and pour into a greased pie dish. Sprinkle the rest of the cheese on the top, and bake in the oven until nicely browned. Serve hot. Notes. — The cheese may be omitted if objected to. A whole beaten egg may be added to the mixture before it is poured into the pie dish. Time to bake, 15 to 20 minutes. Sufficient for 4 persons. ' 354. Fish Pie a la Russe 1 lb. cooked fish. \ pt. white sauce. 2 hard-boiled eggs. 2 tea-cupfuls boiled rice. 1 oz. butter. 1 dessert-sp. anchovy essence. 1 tea-sp. chopped capers. Salt.