How to Cook Fish

by Myrtle Reed

RÉCHAUFFÉ OF FISH—VI

Reheat one and one-half cupfuls of stewed and strained tomatoes, seasoning with salt and pepper. Warm cold cooked flaked fish in the sauce, take from the fire, add the yolk of an egg beaten with a little cold water, and serve. The fish may be put on a serving-dish and the sauce poured over it if desired.