Twice Laid

Ingredients

• One pound salt fish
• one pound potatoes
• one ounce dripping
• two table-spoonfuls of milk
• one salt-spoonful of pepper

Method

1. 1

   Soak the fish overnight in cold water.

2. 2

   Place it in a saucepan with fresh water and boil for twenty minutes.

3. 3

   Remove skin and bones, mash the potatoes, and mix with pepper, dripping, and milk.

4. 4

   Layer potatoes and fish in a pie-dish, finishing with a layer of potatoes.

5. 5

   Bake in a moderate oven for half an hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 174. The excerpt below is the record exactly as published.

Twice Laid. — One pound salt fish, one pound potatoes, one ounce dripping, two table-spoonfuls of milk, one salt- spoonful of pepper. Soak over night the fish in a large basin of cold water ; take it out of the water and place it in a sauce-pan of fresh water. Place the pan by the side of the fire and allow the water to heat slowly till boiling, then boil it for twenty minutes. Take the fish from the water, and remove all bone and skin. Boil and mash the potatoes (see directions, page 108), add to them the pepper, dripping, and milk. Stir all well, then place a layer of the potatoes in a pie-dish, then a layer of the pieces of fish ; continue doing this until all are used up. Place a layer of potatoes on the top, smooth them well with a knife. Place the dish in a moderate oven, and bake one half hour. NOTE. — Cold fish of any kind may be used up in this way. Fish and Sauce.— One pound salt fish, two ounces of dripping, one ounce of flour, one half pint milk, one gill water, one salt-spoonful pepper. Soak the fish over night in a large basin of cold water ; take it from the water, place it in a sauce-pan and cover it with fresh water. Place the pan by the side of the fire and let the water heat up very slowly till boiling, then boil slowly twenty minutes. Melt in a separate sauce-pan the dripping, add the flour, and stir till well mixed; add then the water by degrees, then the milk also by degrees ; stir till BAKED FISH — STEWED FISH. 271 boiling, add the pepper, and draw the pan from the fire. At the end of twenty minutes take the fish from the water, remove all bone and skin, and place the fish in rough pieces in the sauce-pan, with the flour, dripping, and milk. Return the pan to the fire, and let all simmer slowly for five minutes. Baked Fish. — One large plaice or flounder, one table- spoonful chopped parsley, two table-spoonfuls bread crumbs, two ounces dripping, one tea-spoonful salt, one half tea- spoonful pepper. Place in a small baking-tin half of the bread crumbs, dripping, parsley, pepper, and salt. Wash well the fish, clean it and cut off the fins ; place it over the bread crumbs on the tin, sprinkle over the remainder of the parsley, bread crumbs, pepper, and salt. Place the remainder of the dripping over in very small pieces. Place the tin in rather a quick oven for half an hour. Lift the fish very carefully, and place it on a very hot flat dish, when it is ready for use. Baked Fish.— Two pounds cod fish, four table-spoonfuls of bread crumbs, two table-spoonfuls of flour, one half pint milk, one tea-spoonful salt, one salt-spoonful pepper, one table-spoonful of vinegar. "Wash the fish well, cut off the fins, and cut it in slices about half an inch thick. Place in a pie-dish half of the bread crumbs and half the pepper and salt. Place over the bread crumbs the slices of fish, and pour over the fish the vinegar. Sprinkle over the remainder of the bread crumbs, pepper, and salt. Place now the flour in a basin, and moisten it with two or three table-spoonfuls of milk. Add the remainder of the milk, and stir all till the flour is quite smooth. Pour the milk and flour over the fish and bread crumbs, and place the pie-dish in a quick oven for half an hour. Stewed Fish. — Two pounds cod fish, two ounces clarified fat, one large table-spoonful of chopped parsley, one ounce 272 SIMPLE BREAKFAST DISHES. flour, one tea-spoonful of salt, one salt-spoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.