How to Cook Fish

by Myrtle Reed

DEVILLED FISH—II

Mix cold cooked flaked fish with Cream Sauce and chopped hard-boiled eggs, seasoning with salt, pepper, minced parsley, and made mustard. Fill small shells—clam shells are usually used—and cool. Brush the tops with beaten egg, sprinkle with crumbs, and fry in deep fat. Serve with Tartar Sauce.