1 oz. butter
2 lb. cod fillets
Salt and pepper

SAUCE:

2 oz. butter
2 oz. flour
1 c. milk
2 tsp. anchovy essence
3 roughly chopped hard boiled eggs
Salt and pepper

TOPPING:

1 lb. cooked and mashed potatoes with butter and milk, seasoned

Spread a 5 cup ovenproof serving dish with 1 ounce butter, put cod in dish and season. Put the remaining butter cut in very small pieces on top. Cover and cook in a very moderate oven for 20 to 30 minutes until fish flakes easily. Strain liquid from dish into a measuring jug. Remove skin and and small bones from fish.

Sauce: Melt butter for sauce in a pan, blend in flour and cook for 1 minute, to make a roux. Add enough milk to liquid to make up to 1 1/2 cups; blend with the roux to make a smooth sauce. Bring to boil and simmer for 2 minutes, stirring. Blend in anchovy essence and chopped egg. Season sauce well. Add flaked fish to sauce, turn into ovenproof dish. Spread potatoes over fish. Increase oven temperature to hot and heat pie about 20 minutes.