Twice Laid in 1920

Quincy Daily Herald, Quincy, Illinois August 03, 1920, page 4

• 3 cups cold potatoes
• 1 cup cold cooked fish
• 1 teaspoon minced onion
• 1 tablespoon minced parsley
• salt and pepper
• 2 tablespoons bacon fat

Mash potatoes coarsely with a fork. Remove skin and bones from fish. Mix potatoes and fish. Add seasonings. Melt bacon fat in a frying pan. When hot add mixture. Pack with a spoon and cook slowly. When brown on one side fold like an omelet and serve at once.