Fish Creamed

1. 1 kg (2 lb) steamed fish.                                                            4. Chopped parsley.
2. 600 ml (1 pint) white sauce.                                                      5. Lemon juice or a few drops of vinegar.
3. Salt and pepper.


    Break the fish into flakes, removing skin and bones. Grease a pie dish and fill it with alternate layers of fish and sauce, seasoning with salt, pepper, chopped parsley and lemon juice.