Required: About a breakfastcupful of any cooked fish. Two ounces of butter. One ounce of flour. Two hard-boiled eggs. One pint of milk or fish stock. Salt and pepper. Cold boiled potatoes (about two breakfastcupfuls).

Rub the potatoes through a sieve Melt half the butter in a saucepan, put in the potatoes with about a table-spoonful of milk, with salt and pepper to taste, and mix all together. Remove all skin and bones, chop the flesh coarsely, and put in a pie-dish.

Melt the rest of the butter, stir in the flour smoothly, then add the stock or milk. The latter should have been allowed to boil with the fish-bones and trimmings for ten minutes.

Stir the sauce over the fire until it boils and thickens, then add the eggs, chopped coarsely, with salt and pepper to taste.

Add enough of this sauce to the fish to well moisten it, cover the dish with the prepared potato. Smooth it evenly over the top, then mark it prettily with a fork. Put a few small bits of butter on the top, and bake in a moderate oven until the pie is hot through and the potato is a light brown.

Fish Pic