1 lb salt fish 1 lb root vegetables (potatoes, yams, etc.) Wirri-wirri peppers 1 large onion, sliced Bread crumbs or grated cheese Parsley 2 eggs, hard boiled and sliced White pepper Eschallot and celery
½ pint milk ½ oz flour ½ oz margarine
Boil the salt fish and discard the salty water.
Remove skin and bones, and flake the flesh.
Boil the vegetables and slice ½ inch thick.
Arrange the salt fish, vegetables, onions, eggs, pepper, eschallot and celery in layers. Cover with white sauce.
Sprinkle with bread crumbs or grated cheese.
Bake in a hot oven until brown, then garnish with chopped parsley.