How to Cook Fish

by Myrtle Reed

STEWED FISH—I

Cover the trimmings of a large fish with cold water, boil for half an hour, and strain. Add two fried onions and cover the fish with the liquid. Add the juice of half a lemon and one tablespoonful of butter and two tablespoonfuls of flour cooked to a smooth paste. Simmer until the fish is done, season with salt, pepper, minced parsley, and mushroom catsup, add one quart of parboiled oysters, and serve.