Supper Dish

Written on the top of the page is that this recipe came out of the Westmoreland Gazette on 14/03/1925


1/2Llb boiled potatoes
1/2Llb tomatoes
1Llb cold boiled fish
1oz cheese
1/2 pint white sauce
2oz butter
2oz breadcrumbs
1 tablespoon milk
salt and pepper to taste

Bone, skin and flake the fish
Slice tomatoes and put in a saucepan with half the butter and a little salt and pepper.
Simmer until soft then rub through a sieve
Put tomatoes, fish and white sauce into a fireproof dish.
Mash potatoes - add milk and seasoning and place around mixture.
Grate cheese over it, cover with sifted breadcrumbs
Add remainder of the butter in pieces, and brown in a quick oven


Yum Yum!!!!!!
So much boiling of stuff.......