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.

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