FISH SCALLOP.
MISS RUTH SCOTT.
Remains of cold fish of any sort, one half pint of cream, one half tablespoonful anchovy sauce, one half teaspoonful made mustard, one half teaspoonful walnut ketchup, pepper and salt, bread crumbs. Put all the ingredients into a stew pan, carefully picking the fish from the bones; set it on the fire, let it remain till nearly hot, and stir occasionally. Then put in a deep dish, with bread and small bits of butter on top; put in the oven till nearly browned. Serve hot.