Fish Scallop (I)

Ingredients

• Remains of cold fish of any sort
• 1/2 pint cream
• 1/2 tablespoonful anchovy sauce
• 1/2 teaspoonful made mustard
• ditto of walnut ketchup
• pepper and salt to taste (the above quantities are for 1/2 lb. of fish when picked)
• bread crumbs

Instructions

1. Put all the ingredients into a stewpan, carefully picking the fish from the bones;
2. set it on the fire, let it remain till nearly hot, occasionally stir the contents, but do not allow it to boil.
3. When done, put the fish into a deep dish or scallop shell, with a good quantity of bread crumbs;
4. place small pieces of butter on the top, set in a Dutch oven before the fire to brown, or use a salamander.