Redfish Paste with Bacon

Put redfish and bacon through a food processor, using the plastic blade, or else mince together very finely in an ordinary mincing machine. Put in saucepan with butter, and using a wooden spoon, stir continually over low heat until cooked, about 6 minutes. Add lemon juice and stir in well, then add beaten egg. Allow to cool and add freshly ground pepper, paprika, Tabasco and brandy. Pack in clean sterilised jars, sealing with melted butter before screwing lids on tightly. This should keep for 3 to 4 days in the refrigerator. Serve on hot buttered toast or savoury biscuits.