(Remnants Of Any Fresh Fish)

Pass hot boiled potatoes through a ricer, or vegetable press; season with salt and pepper, two tablespoonfuls of butter, and one egg, beaten, to each pint of potatoes and, beat thoroughly; a perforated wooden spoon is good for the purpose. Add an equal amount of cooked fish, flaked, either hot or cold, two or three tablespoonfuls of egg sauce, if any remain, or a little more butter and, when thoroughly mixed, shape into flat cakes. Put slices of bacon into a hot frying-pan and turn each slice in a spiral fashion while cooking. Sauté the fish cakes in the hot fat, after removing the bacon to soft paper to drain, first on one side and then on the other; place a well-poached egg on the top of each cake, curls of bacon between and parsley with a radish in the centre.