Now, holding the knife pressed close to the bone, cut carefully till the fish is free on one side; then turn, and cut away the other.

To skin, take half the fish at a time firmly in one hand; hold the blade of the knife flat as in boning, and run it slowly between skin and flesh.

Cut the fish in small diamond-shaped pieces; egg, crumb, and put into shape with the knife; and then fry.

The operation is less troublesome than it sounds, and the result most satisfactory.
The _bones and trimmings_ remaining can either be stewed in a pint of water till done, adding half a teaspoonful of salt, a saltspoonful of pepper, and a tablespoonful of catchup; straining the gravy off, and thickening with one heaping teaspoonful of flour dissolved in a little cold water: or they can be broiled.

For broiled bones, mix one saltspoonful of mustard, as much cayenne as could be taken up on the point of a penknife, a saltspoonful of salt, and a tablespoonful of vinegar.