Fish Casserole
Remove the skin and bones from 1/2 pound of cooked fish and break the fish into small pieces.
Rub 14 pound of mashed potatoes through a sieve, mix it with the fish, add pepper and salt to taste. Melt I tablespoonful of butter in saucepan, add to it the fish mixture, mix well, and stir in I well-beaten egg, I tablespoonful of milk and I teaspoonful of chopped parsley, pour the mixture into a buttered casserole dish, cover with crumbs. Bake in a moderate oven for thirty minutes, turn out, garnish with parsley and lemon and serve.