Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 77

1.Place the fish in cold water and boil or steam over water till tender.

2.Strain, bone, skin and flake with a fork.

3.Make a sauce of the milk, butter and flour in the usual way (see p. 117), season with cayenne pepper and salt

4.Lay in the fish and the ma hed potatoes.

5.Whisk all together with a fork or Scotch whisk.

6.Serve as hot as possible.