How to Cook Fish

by Myrtle Reed

FISH TURBOT

Reheat any kind of cold cooked fish in a Cream Sauce, adding the beaten yolk of an egg to the sauce. Put into a buttered baking-dish, cover with crumbs, dot with butter, sprinkle with grated Parmesan cheese if desired, and bake brown, or put the fish and the sauce in the baking-pan in separate layers.

FISH TOAST

Mix cold cooked flaked fish with Cream Sauce, seasoning with salt, pepper, lemon-juice, and minced parsley. Add the yolks of two eggs, beaten with a little milk, and heat thoroughly, but do not boil. Spread on very hot buttered toast.