The remains of cold boiled sole or cod seasoning to
taste of pepper salt and pounded mace 1 dozen oysters to each lb. of
fish 3 tablespoonfuls of white stock 1 teacupful of cream thickened
with flour puff paste.
Method:
Clear the fish from the bones, lay it in a pie-dish, and
between each layer put a few oysters and a little seasoning; add the
stock, and, when liked, a small quantity of butter; cover with puff
paste, and bake for 1/2 hour. Boil the cream with sufficient flour to
thicken it; pour in the pie, and serve.
