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SALMON, RAISED PIE OF (to be serve cold)

Take two pounds of fresh salmon, and one and a half pounds of whiting forcemeat. Remove the skin and bone from the salmon, cut it into neat slices, and season each slice separately with salt and cayenne. Line the pie-mould with pastry (see RAISED PIES), and fill with alternate layers of forcemeat and fish, and let forcemeat form the undermost and uppermost layers. Cover the pie with pastry, and finish in the usual way. Bake, and when done enough let it get cool, then pour into it through an incision in the top a liquid jelly made by boiling the bones and skin of the salmon in water and flavouring it pleasantly with salt, cayenne, and essence of truffles. Close the hole, and serve the pie on a neatly-folded napkin. To make the forcemeat, press one pound of the flesh of whiting through a sieve. Pound the pulp till smooth with ten ounces of panada and ten ounces of butter. Add salt and cayenne, and moisten the preparation with the yolk of an egg and a little rich white sauce. Make it in a cool place. In order to ascertain when the pie is done enough, run a skewer through the centre, quite to the bottom. If the meat feels tender, it is done. Probable cost, 4s.