Cook the fish this way when you have a lot of small ones, such as brook trout, or lake herring. Run a knife along both sides of the back bone and take it out. Take the two sides, double them, the meat side outwards, lay them in a buttered baking pan one leaning upon the other so as to hold it in shape, and so proceed until the pan has all it will contain, one layer deep, the boned part of the fillets of fish being on top. Before putting in the fish strew some finely minced onion in the pan. After the fish is in, sprinkle salt ana pepper, sitt over a little cracker meal, and pour in enough light colored veal gravy mixed with strained tomato, or Spanish stock sauce (No. 784;) to half cover the fillets, and bake light brown. Dish out of the pan it is baked in, one fillet to each person, a spoonful of the sauce and a few potatoes of any baked or fried kind like the following in the same plate.