Herring Pie.—Line a well-buttered piedish with
cold, cooked and sliced potatoes; skin, bone, and
carefully mince three or four herrings (either fresh,
pickled, or salt, the latter being perhaps the best),
removing all bones, and mix them with a little salt,
pepper if liked, and some cream. Place a layer of
this mince on the sliced potato, then more potato,
with tiny morsels of butter scattered over them, and
continue these layers till the dish is full, finishing
with the potato and butter. Bake three-quarters of
an hour. (This is a German dish.)
sauce with 1oz. each of fine flour and butter, and half
a pint of milk, boiling it well together for twelve to
fifteen minutes, season to taste with salt, coralline
pepper, a dessertspoonful of essence of anchovy, and
some capers. Now put into a buttered piedish a
layer of the flaked fish, then one of freshly boiled
and well dried rice, moistening this with a little of
the sauce, then a layer of the eggs sliced, and
repeat these layers till the dish is full, finishing with
the sliced egg; strew some morsels of butter over
the top, and set it in the oven till thoroughly hot
all through.