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Codfish à La Bénédictine

4 medium-sized sweet potatoes Juice of 1 lemon Salt

1 pound fresh codfish

Butter

1 cup cream or milk

Bread-crums

Pepper

Boil the codfish, drain it and keep it warm.

Pare the sweet potatoes, cook them in salted water or steam them and let them dry, then mash and add a pinch of pepper, about two tablespoons of butter or butter substitute, the juice of half a lemon, and one cup of cream or milk.

Skin the fish and remove the bones. Pound it rather fine; add a tablespoon of butter and the juice of half a lemon. Mix the hot mashed potatoes with this. Add more milk or cream, so as dough to make a rough dough. Grease a baking-dish, and put the . Put into it. Cover the top with bread-crums and melted butter the small dots of butter here and there on the top and bake in oven for twenty minutes. Serve in the dish in which it was cooked.