Fish Pate Recipe

Instructions

1. Free a pint of any cold cooked fish of skin and bone, and shred fine.
2. Put into a saucepan and add 1 quart of milk, 2 well-beaten eggs, 1/4 of a cup of flour mixed well with a little of the milk.
3. Season with a little salt, pepper, and nutmeg.
4. Stir until it is as thick as cream.
5. Put alternate layers of sauce, fish, and bread crumbs into a buttered baking-dish, and set in the oven until it becomes a golden brown.
6. It will take only a short time to cook.