STUFFING FOR FISH
2 cupfuls soft bread crumbs 1/2 teaspoonful salt 1/8 teaspoonful pepper Cayenne 1 teaspoonful scraped onion 1 teaspoonful chopped parsley 1 teaspoonful capers or chopped pickles 2 tablespoonfuls butter or substitute
Mix the ingredients in the order given (see Crumbs for Scalloped
Dishes)
SAUCE FOR FISH
3 tablespoons butter or substitute 1/4 cupful flour 1/2 teaspoonful salt Cayenne l 3/4 cupfuls hot water 1/4 cupful vinegar or 1 large lemon,—juice 1 tablespoonful chopped parsley
Prepare the first five ingredients as in White Sauce (see White Sauce for Vegetables. Then add vinegar or lemon juice and chopped parsley. Serve hot over fish.
Hard-cooked eggs make a pleasing addition to this sauce. Chop the whole eggs or slice the whites and mash the yolks with a fork; then add to the sauce.
QUESTIONS
Why should fish not be left uncovered in the refrigerator?
Why should fish be cleaned by wiping with a cloth, rather than by placing in a pan of water (see Experiment 59)?