er and crack. Where the fish is large, it will be better to sew the
body together after stuffing, rather than to use a skewer. The string can
be cut and removed before serving.

If any is left, it can be warmed in the remains of the gravy, or, if this
has been used, make a gravy of one cup of hot water, thickened with one
teaspoonful of flour or corn-starch stirred smooth first in a little cold
water. 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. It is as follows:--

Mince a carrot, an onion, and one stalk of celery, and fry them in a
little butter. Add two or three sprigs of parsley, two tablespoonfuls of
salt, six pepper-corns, and three cloves. Pour on two quarts of boiling
water and one pint of vinegar, and boil for fifteen minutes. Skim as it
boils, and use, when cold, for boiling the fish. Wine can be used instead
of vinegar; and, by straining carefully and keeping in a cold place, the
same mixture can be used several times.

TO BROIL FISH.

If the fish is large, it should be split, in order to insure its being
cooked through; though notches may be cut at equal distances, so that the
heat can penetrate. Small fish may be broiled whole. The gridiron should
be well greased with dripping or olive oil. If a double-wire gridiron is
used, there will be no trouble in turning either large or small fish. If a
single-wire or old-fashioned iron one, the best way is to first loosen
with a knife any part that sticks; then, holding a platter over the fish
with one hand, turn the gridiron with the other, and the fish can then be
returned to it without breaking.

Small fish require a hot, clear fire; large ones, a more moderate