Fish With Mashed Potato Recipe

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Instructions

Take any cold fish, either boiled, baked, or fried.
Free from all skin and bones, flake into medium-sized pieces.
Butter a baking-dish; line the bottom and sides with smoothly mashed potato, that is well seasoned and beaten light with one lightly beaten egg.
Leave the potato quite thick around the edges of the pan, and do not smooth it on top, but leave as rough as possible.
Add to the flaked fish one-half as much bread crumbs and moisten with white sauce or any fish sauce that may be left over; season with salt and pepper and a teaspoon of Worcestershire or chili sauce; fill the space left in the middle of the potato, dot the top of the potato with bits of butter, and bake in a hot oven for fifteen minutes, or until the potato is nicely browned.
Serve in the same dish.
Remnants of cold meat may be treated in the same way.
The fish or meat should have enough sauce or gravy to make it quite moist, and should be quite highly seasoned.