Suffolk Fish Pie

2 lb Cod or haddock fillets
1 pt Milk
Salt and black pepper
3 Hard-boiled eggs, shelled
2 oz Butter i
2 oz Flour
2 tb Chopped parsley
1 ts Chopped capers
1 lb Mashed potatoes

Set oven to 375/F or Mark 5. Cook the fish in the milk m a saucepan, seasoning to taste. Reserve the milk and flake the fish. Butter a deep 2 to 2 1/2 pint pie dish and put the fish into it. Slice the hard-boiled eggs and lay on top of the fish. Melt the butter and stir in the flour then add the reserved milk and cook, stirring, until thickened. Stir in the parsley and capers and season to taste. Pour this sauce over the fish and ,eggs. Cover with mashed potato, roughing It up lightly with a fork out With a little butter and cook for 30 minutes or until the potato is lightiy browned. Serve vegetable, Wlth a green such as buttered spinach. If desired a Iayer of sliced tomato can be placed on top of the fish, before the potato topping is added.

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