Sprinkle with bread-crumbs, add a layer of
oysters, and season with nutmeg and minced parsley. Repeat until
the dish is full. Cover with crumbs and dot with butter, or with
a rich biscuit dough, and bake. If the biscuit crust is used, rub
with butter, and bake until brown.
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
[Page 476]
has been added. Serve cold.
NORMANDY FISH PIE
Fill a baking-dish with any kind of fish, freed from skin, fat,
and bone, and cut into small pieces.
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