How to Cook Fish

by Myrtle Reed

FISH RISSOLES—I

Flake cold cooked fish, add one-third the quantity of grated bread-crumbs, season with salt, pepper, grated onion, and melted butter, and add enough well-beaten yolk of egg to make a smooth paste. Cut pie-paste into three-inch squares. Place a teaspoonful of the minced fish in each square and cover with the paste. Wet the edges to make sure they adhere. Dip the rissoles in egg and crumbs, and fry in deep fat.