This is a French mode of cooking fish very nice, and to those who use mushrooms frequently, not expensive, as they may probably have to open a can for another purpose.

Chop up one or two good-sized mushrooms, or half a can of them; a small piece of onion the size of a hickory nut; a teaspoonful of chopped parsley; a piece of lemon peel the size of a dime; a saltspoonful of salt, half one of pepper; put two ounces of butter in a saucepan, put in it the chopped onion, let it fry till tender; stir in one tablespoonful of flour, and, when smooth, half a pint of stock made from the bones, or any other you have, with a glass of white wine; when thick and smooth add the chopped mushrooms and parsley. Skin the fish, remove the bone, and cut it up in neat pieces. If you have no regular gratin dishes use any you can send to table. Butter it thickly, lay in the fish, pour the sauce over it, then cover thickly with dried bread-crumbs, shake over it some grated cheese, and bake. Have half a cup of butter melted, and when the gratin begins to brown, baste it all over with the butter, taking care there are no dry spots. This can, of course, be made without mushrooms, and lemon juice used instead of wine.

This one recipe will serve for any fish au gratin, and if the fish is boned early, the bones and trimmings will make the stock for the sauce.