How to Cook Fish

by Myrtle Reed

FISH PIE

Soak one cupful of stale bread-crumbs in milk, add two tablespoonfuls of melted butter, salt, pepper, minced parsley, and thyme to season, and beat until smooth. Skin and bone two medium-sized fish, using bass, cod, flounder, or mackerel. Scrape and pound half of the flesh and add it to the bread paste. Cut the rest of the fish into slices, season it, and arrange in layers in a deep baking-dish, spreading each layer with the paste and seasoning. Cover with thin slices of bacon and pour over one cupful of stock. Cover the pie with pastry, leaving a hole in the middle for the steam to escape. Cover with buttered paper and bake for three hours in a slow oven. Take off the paper, brown the crust, and pour into the hole half a cupful of stock to which a tablespoonful of Sherry or white wine has been added. Serve cold.