ean time, boil
four eggs hard, peel and slice them very thin, the same quantity of
onion sliced thin; line the bottom of a pie-dish with fish forcemeat
(No. 383), or a layer of potatoes sliced thin, then a layer of onions,
then of fish, and of eggs, and so on till the dish is full; season each
layer with a little pepper, then mix a tea-spoonful of made mustard, the
same of essence of anchovy, a little mushroom catchup, in a gill of
water, put it in the dish, then put on the top an ounce of fresh butter
broke in bits; cover it with puff paste, and bake it one hour.

Fresh cod may be done in the same way, by adding a little salt.

All fish for making pies, whether soles, flounders, herrings, salmon,
lobster, eels, trout, tench, &c. should be dressed first; this is the
most economical way for Catholic families, as what is boiled one day
will make excellent pies or patties the next.

If you intend it for pies, take the skin off, and the bones out; lay
your salmon, soles, turbot, or codfish, in layers, and season each layer
with equal quantities of pepper, allspice, mace, and salt, till the dish
is full. Save a little of the liquor that the fish was boiled in; set it
on the fire with the bones and skin of the fish, boil it a quarter of an
hour, then strain it through a sieve, let it settle, and pour it in the
dish; cover it with puff-paste; bake it about an hour and a quarter.
Shrimps, prawns, or oysters added, will improve the above; if for
patties, they must be cut in small pieces, and dressed in a bechamel
sauce (No. 364).

Cod-sounds for a pie should be soaked at least twenty-four hours, then
well washed, and put on a cloth to dry. Put in a stew-pan two ounces of
fresh butter, with four ounces of sliced onions; fry them of a nice
brown, then put in a small table-spoonful of flour, and add half a pint
of boiling water; when smooth, put in about ten cod-sounds, and season
them with a little pepper, a glass of white wine, a tea-spoonful of
essence of anchovy, the juice of half a lemon; stir it well together,
put it in a pie-dish, cover it with paste, and bake it one hour.

_Perch, Roach, Dace, Gudgeons, &c. fried._--(No. 159.)

Wash the fish well, wipe them on a dry cloth, flour them lightly all
over, and fry them ten minutes (No. 145) in hot lard or drippings; lay
them on a hair-sieve to drain; send them up on a hot dish, garnished
with sprigs of green parsley. Anchovy sauce, Nos. 270 and 433.

_Perch boiled._[1