How to Cook Fish

by Myrtle Reed

ESCALLOPED FISH—IV

Into a well-buttered baking-dish put a layer of cold baked fish flaked. Add a layer of the stuffing, if any, sprinkle with crumbs, dot with butter, and repeat until the dish is full, having crumbs and butter on top. Pour over enough cream or Cream Sauce to moisten, and bake until well browned.