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Fish Loaf

Flake the remnants of any baked fish. There should be two cups; if not, fill out with raw oysters. Add one cup of stuffing left from the fish, or one cup of coarse bread crumbs moistened with melted butter, and one beaten egg. Season well with salt, pepper, and one teaspoonful finely minced pickle.

Turn into a small bread-pan or quart mold, cover with buttered paper, place in pan of hot water and cook in moderate oven about half an hour.

Unmold on a hot platter and serve with white sauce No. 2 (see page 68), adding one-quarter cup cooked peas to the sauce.