Cold fried or broiled fish, can be put in a pan, and set in the oven till hot, this requiring not over ten minutes; a longer time giving a strong, oily taste, which spoils it.

Plain boiled or mashed potatoes are always served with fish where used as a dinner-course.

If fish is boiled whole, do not cut off either tail or head.

The tail can be skewered in the mouth if liked; or a large fish may be boiled in the shape of the letter S by threading a trussing-needle, fastening a string around the head, then passing the needle through the middle of the body, drawing the string tight and fastening it around the tail.
BAKED FISH.
Bass, fresh shad, blue-fish, pickerel, &c., can be cooked in this way:-- See that the fish has been properly cleaned.

Wash in salted water, and wipe dry.