Fry a sliced onion in two tablespoonfuls of butter, strain it out, return the butter to the pan and stir in two tablespoonfuls of flour until it bubbles all over. Take from the fire and add gradually, stirring well, a cupful of hot milk. Season with salt and paprica, or cayenne.

Whip to a cream, with a little milk and butter, four hot mealy boiled potatoes, and when light beat in an egg. Fill a deep dish with alternate layers of cold boiled codfish, picked fine and seasoned to taste and the sauce just described, and spread the mashed potato like a crust over the top. Wash the crust with melted butter and sift finely grated cheese over the butter. Bake to a light brown in a quick oven and serve in the dish.