Fish Hash
Mix well two cups each of cold cooked fish, flaked, and cold boiled potatoes, finely chopped. Season well with salt, pepper and one teaspoon finely chopped parsley. Fry out salt pork cut in small dice. (There should be about four tablespoons fat.) Remove scraps, add fish and potatoes. Stir until mixture is well mixed with fat and thoroughly heated through. Cook until hash is well browned underneath; fold as an omelet and turn on a hot platter. Serve with Cream or Tomato Sauce. Garnish with parsley and slices of lemon.
Fish Cakes
(Made of Remnants of any Fresh Fish)
Press hot boiled potatoes through a ricer. (There should be two cups). Season with salt, pepper, two tablespoons butter and one egg beaten light. Beat mixture thoroughly and add an equal quantity left-over cooked fish, flaked. Moisten slightly with Cream Sauce. Shape into round flat cakes. Saute in hot bacon fat. Drain cakes on brown paper, first on one side, then on the other; a poached egg may be served on top of each cake. Garnish with crisp bacon and parsley.