Add a tablespoonful of butter and any catchup or sauce desired.
Take all bones from the fish; break it up in small pieces, and stew not over five minutes in the gravy.

Or it can be mixed with an equal amount of mashed potato or bread-crumbs, a cup of milk and an egg added, with a teaspoonful of salt and a saltspoonful of pepper, and baked until brown--about fifteen minutes--in a hot oven.
TO BOIL FISH.
General directions have already been given.

All fish must boil _very_ gently, or the outside will break before the inside is done.

In all cases salt and a little vinegar, a teaspoonful each, are allowed to each quart of water.

Where the fish has very little flavor, Dubois' receipt for boiling will be found exceedingly nice, and much less trouble than the name applied by professional cooks to this method--_au court bouillon_--would indicate.