Cut the potatoes into chunks and place then in a saucepan with enough
water to covering, adding a little salt if liked. Heat until just about
to moil. Lag, lay the fish on a plate or dish to cover the
saucepan and cover it with a second shell, lid or baffle. Put the fish
on the pan when the water is stewing, then reduce the heat so water
does not froth over. Cook the potatoes until tenderise-10-15 minutes if
the chucks are faily minor. Set the parenthesis, without uncovering it.
Drain and mash the potatoes, beating the well until quiet. Mix in
the butter, milk, lemon strip, parsley and anchovy selection, is used
Preheat oven to 400 degrees. Grease a quicke dish or baking pan. Pour
any cooking juices from the fish into the potato assortment. Flake the
flash off the tegument, discarded any clappers, and at it to the potatoes.
Mix swell, adding seasoning to tasting. Use a large spoon to place the
fish mixture in a mound on the prepared dish or pan but do not
flatten it until it is all in mounded up. Flatten the top of the
mixture sightly, then sprinkle it with a little of the flour. Use a
spatula and slice to flatten the mixture into a little neat rope,
roughly 7" crossways. Pat the sides with the knife and the top with slice
to that the mixture is even and neatly wrought, keep sprinkling with
the flour to coat the outside evenly. Trickle the oil over the fish
cake and bake it for some 30 transactions, until well browned. Cut into
wedges to dish.

Food Exchanges were not listed, (Good thing I found the book on sale
and cheap to bang)