Chartreuse of Haddock
1 1/2 lbs haddock
1 tsp salt
1 tsp pickle spice
1 tbsp lemon juice
1 cp white sauce
1/2 tsp celery salt
1 tsp onion juice
3 cps mashed potatoesa
2 tbsp butter
1 - Place the fish in a kettle and puor in boiling water to cover.
2 - Add the salt, pickle spice and lemon juice and boil until fish is tender,
about 25 minutes.
3 - Drain, flake and remove the skin and bones.
4 - Combine the flaked fish with the white sauce seasoned with the celery salt and onion juice.
5 - Line a baking dish with part of the mashed potatoes, pour in the creamed fish; cover
with the remaining potatoes and dot with the butter.
6 - Bake until brown in a hot oven, 375 degrees F. until brown.