Boil about two pounds of any kind of fish; or use fish left from dinner. Pick it to shreds with a knife and fork, while you prepare the following sauce:

1 quart milk.

1 onion.

1 bunch parsley.

3 tablespoonfuls flour.

Butter size of an egg.

1/2 teaspoonful salt.

A pinch red or black pepper.

Boil the milk with the onion and parsley. When the flavor is extracted from these, strain them out, and thicken the milk while boiling, by stirring in the flour, previously rubbed smooth in a little cold water. Add the butter and seasoning.

Moisten the fish with some of the sauce. Then put fish and sauce in layers in a buttered pudding-dish, having sauce on top. Cover with crumbs and bits of butter. Bake in a quick oven nearly half an hour.

A wineglass of wine poured over all, just before serving, is an improvement. A little chopped celery may be substituted for the parsley if preferred.

No. 2. Make as above, but add a layer of cold boiled potatoes (sliced) over each layer of fish.

No. 3, 1 pint milk.

Butter size of an egg.

2 tablespoonfuls flour.

3 eggs, well-beaten.

Boil the milk; rub the butter and flour together and add them. Let it boil a minute ; then pour over the eggs, stirring fast. Sprinkle salt, pepper and grated nutmeg on the shredded fish, and place alternate layers of it and the sauce in a dish until filled. Cover the top with breadcrumbs and bake twenty minutes.

A delicious dish.