Читать книгу The New Galt Cook Book - Various - Страница 58

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Remains of cold fish of any sort, half a pint of cream, half a tablespoonful of anchovy sauce, half of made mustard, a teaspoonful of walnut catsup, pepper and salt to taste. (The above quantities are for half a pound of fish when picked). Put all into a stew-pan, set it on the fire, let it remain till hot, stir it but do not let it boil, when done put into a deep dish with a good quantity of bread crumbs and small pieces of butter on top, set in oven to brown. Half an hour should cook it.