How to Cook Fish

by Myrtle Reed

ESCALLOPED FISH—I

Reheat equal quantities of cold cooked flaked fish and cold cooked maraconi cut small in equal parts of tomato sauce and oyster liquor. Season with salt and pepper, grated onion, paprika, and minced parsley. If desired, this mixture may be put into a buttered baking-dish, covered with crumbs, dotted with butter, and browned in the oven.