delicately clean baking-dish, then lay in the steaks, which
should be perfectly cold, leaving a good space between
each piece; lay a round of hard-boiled egg, or a star
made with diamonds of egg white, and a round of
pickled walnut on each, then pour in gently sufficient
aspic to cover the steaks nicely, and leave it till set and
quite firm, when each steak should be cut out with a
sharp knife or a cutlet cutter, leaving a margin of jelly
all round, and serve with either horseradish cream, or
tomato mayonnaise.
Pie.—Lay a nice piece of fresh cod in salt for
three or four hours, then wash it and season it with freshly-
ground black pepper, salt, minced parsley, a dust of nut-
meg, and a very little mace; lay it in a buttered pie-dish
with some morsels of butter, and a little fish stock, or equal
parts of fish stock and light French wine, with a few
drops of essence of anchovy. Cover with good rough puff
paste, and bake it. When cooked lift the crust, and pour
in the following sauce: Melt together 1oz. of butter and
a tablespoonful of flour, dilute it with three or four
tablespoonfuls of good fish stock and a gill of cream,
season with a grate of nutmeg, and lemon-peel, a dust
of mace, and a drop or two of lemon-juice and essence
of anchovy; let it just boil up, then add some bearded
oysters (their liquor should have been added to the fish
stock and cream), and use. Very good hot, but still
better cold. A very nice pie can also be made from salt
cod, if the latter is well soaked, first in running water
and then in milk and water for twelve to twenty-four
hours, according to the saltness of the fish. Pack a
pie-dish with flaked, cold salt cod, adding little pats
of anchovy or maître d'hôtel butter, salt (if needed),
freshly-ground black pepper, minced parsley, chives,
etc., and a small bunch of herbs; cover with a good