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Salt Fish Pie

Soak and boil the fish, and divide the flesh (freed from skin and bone) into neat squares. Take double its quantity in partially-boiled potatoes thinly sliced, together with as many partially-boiled and sliced onions as may be agreeable. Butter a pie-dish thickly, fill it with layers of sliced potato, fish, hard-boiled eggs and onions; season each layer with pepper and dry mustard, and place little pieces of fresh butter here and there in the pie. Pour over all a little egg sauce, cover with good pastry, and bake in a well-heated oven. When the pastry is sufficiently baked the pie will be done enough. If liked, mashed potatoes may be used to cover the pie instead of pastry, and the onions can be omitted altogether. A very good potato pasty may be made with salt fish (see POTATO PASTY).