Home › The Principles of Cookery › Fish and Eggs

Fish and Eggs

Take any nice pieces of cold cooked fish, heat well in boiling water, and drain thoroughly. Boil three eggs hard, shell them, and cut them into four lengthwise. Take some cold potatoes, and cut about two dozen slices. Melt three ounces of butter, and add to it a tea-spoonful of made mustard, the same of vinegar and of Harvey's sauce, and season with salt and pepper. Arrange the pieces of fish, and the slices of eggs and potatoes in a fireproof dish, pour the sauce over, and put into an oven until thoroughly hot. Probable cost, 1s.