Having picked, put them into little shallow dishes, strew bits of butter over, season as you like, but allspice and chili vinegar should form a part, white wine, also 2 anchovies, if you like. Cover with a puff paste.
Soak the fish a night. Boil it till tender, take off the skin, and take out the bones. If the fish be good, it will be in layers, lay them on a fish drainer to cool. Boil 5 eggs hard, cut them with 2 onions, and 2 potatoes in slices; put a layer at the bottom of a pie dish, season with pepper and made mustard, then a layer of fish, season that, another layer of the mixture, and so on till the dish be full; lay some bits of butter on the top, pour in a tea-cupful of water, with a tea-spoonful of essence of anchovy, and of catsup and oyster pickle. Cover with a puff paste, and bake it an hour.—The sauces appropriate to fish, are suitable to fish pies. Fresh Cod Pie.—Salt a piece of the middle of a fish, one night; wash, dry, and season it with pepper, salt, and nutmeg; lay it in a deep pie dish, with some oysters, put bits of butter on it, pour in some good broth, and cover with a crust. When done, pour in a ¼ pint of hot cream, with a bit of butter rolled in flour, nutmeg, and grated lemon peel.
These are convenient for a side dish at dinner, or a principal one at supper or luncheon. An expert cook may contrive to reserve meat or fish, when cooking a large dinner, to provide a dish of patties. The compound must be very nicely minced, suitably seasoned, and sent to table in baked paste; or fried in balls, for a garnish.
If you can, get from the pastry-cook empty puff patties, it will save you trouble; if not, make a thin puff paste, and line the patty pans; cut out the tops, on white paper, with a thin stamp, and mark them neatly; put a piece of soft
