How to Cook Fish

by Myrtle Reed

CREAM LEMON FISH

Boil the sliced fish until tender, in enough water to cover, to which a lump of butter, half a cupful of vinegar, and salt and pepper have been added. Beat the yolks of two eggs and two teaspoonfuls of sugar, and add the juice of one lemon. Take the fish out of the water, and put on the platter in which it is to be served. Thicken the gravy with flour that has first been dissolved in a little water. When thick, pour two cupfuls of the gravy over the eggs and lemon, stirring all the time. When cold, add one-half cupful of cream whipped stiff, and pour over the fish.