FISH AND OYSTER PIE.

Any remains of cold fish, such as cod or haddock, 2 dozen oysters,
pepper and salt to taste, bread crumbs, sufficient for the quantity of
fish; 1/2 teaspoonful of grated nutmeg, 1 teaspoonful of finely
chopped parsley.

Clear the fish from the bones, and put a layer of it in a pie-dish,
which sprinkle with pepper and salt; then a layer of bread crumbs,
oysters, nutmeg and chopped parsley. Repeat this till the dish is
quite full. You may form a covering either of bread crumbs, which
should be browned, or puff-paste, which should be cut off into long
strips, and laid in cross-bars over the fish, with a line of the paste
first laid round the edge. Before putting on the top, pour in some
made melted butter, or a little thin white sauce, and the
oyster-liquor, and bake.

_Time_.--If of cooked fish, 1/4 hour; if made of fresh fish and
puff-paste, 3/4 hour.


STEAMED FISH.

Secure the tail of the fish in its mouth, the body in a circle; pour
over it half a pint of vinegar, seasoned with pepper and salt; let it
stand an hour in a cool place; pour off the vinegar, and put it in a
steamer over boiling water, and steam twenty minutes, or longer for
large fish. When the meat easily separates from the bone it is done.
Drain well and serve on a very clean white napkin, neatly folded and