When it boils, stir in the fish, and add two well-beaten eggs.
Cook for a minute, and serve very hot.
Cold salmon, or that put up unspiced, is nice done in this way.

The eggs can be omitted, but it is not as good.

If cream is plenty, use part cream.
Any cold boiled fresh fish can be used in this way.
SALT MACKEREL OR ROE HERRING.
Soak over-night, the skin-side up.

In the morning wipe dry, and either broil, as in general directions for broiling fish, page 133, or fry brown in pork fat or drippings.
Salted shad are treated in the same way.

All are better broiled.
FRIED SAUSAGES.
If in skins, prick them all over with a large darning-needle or fork; throw them into a saucepan of boiling water and boil for one minute.