Ingredients (for Sauce).-One dessertspoonful of corn-flour or arrow-root. One teaspoonful of vinegar or lemon-juice.

Time required for boiling fish, about twenty minutes to three-quarters of an hour, according to the size of the fish.

To Boil Fish and make the Sauce:

1. Put a saucepan or fish-kettle of water on the fire to boil.

2. Take the fish and clean it thoroughly in cold water.

3. When the water is quite boiling, put in the fish on a strainer or a plate. There should be enough water just to cover the fish.

4. Also put in some salt-enough to make the water taste salt.

5. Put the lid on the saucepan and move it to the side of the fire, to simmer gently for from twenty minutes to three-quarters of an hour (according to the size of the fish).

6. You must watch it, and skim it occasionally.

7. When you find that the skin of the fish is cracking, you may know that it is sufficiently boiled.

While the fish is boiling, make the Sauce:

8. Put a dessertspoonful of corn-flour or arrow-root into a small saucepan, and mix it into a smooth paste with cold water.

9. Now add to it half a pint of the water in which the flsh was boiled.

10. Put the saucepan on the fire, and stir it until it boils and thickens.

11. Then take the saucepan off the fire and stand it on a piece of paper on the table.

12. Flavor the sauce with a teaspoonful of vinegar or lemon-juice, and season it with pepper and salt according to taste.

N. B. - If liked, the sauce can be colored with half a teaspoonful of caramel (burnt sugar). (See note at end of " Brown Puree," "Australian Meat," Lesson Second.)

13. For serving, take the fish carefully out of the saucepan and place it on a hot dish. Pour the sauce into a sauce-boat or a basin, or round the fish.