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 80

1. Butter a piedish.

2. Put a finnan-haddock in cold water, boil it up for a few minutes until the flesh leaves the bones easily.

3. Remove all skin and bones, and flake the fish. If you have any sauce left over mix it with it.

4. Skin some tomatoes by pouring boiling water over them; the skins will then come off easily. Slice the tomatoes.

5. Arrange alternate layers of flaked fish and slices of tomatoes, sprinkle with dabs of butter and a little pepper: no salt.

6. Cover with fine bread-crumbs, sprinkle with oiled butter and bake till nicely browned; about 20 minutes.

N.B.— Any white fish may be cooked in the same way. It is simple to do, and delicious; also economical as left over fish can be thus used up.