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Fish Rechauffe

Take any fish, cooked, free from skin and bones, flake it, and to every pound add half a pint of cream, and one small spoonful each of Worcester sauce, mushroom ketchup, essence of anchovy, and mustard. Thicken the sauce with butter rolled in flour, and sprinkle with salt and pepper. Put the fish and the sauce into a stewpan, and when hot place it carefully on a dish; cover with bread-crumbs, and baste with butter for a few minutes while it is before the fire. Brown with a salamander, or raise a wall of mashed potatoes round the dish, two and a half inches high, and place the ragout in the centre. Pike, cod, turbot, soles, and haddock do well for this dish.