Note No. 114 — GENERAL INSTRUCTIONS.

Scalloped Fish.—Remnants of cold cooked fish, picked free from bones, skin, etc., half a pint of cream, half a tablespoon of anchovy sauce, half a teaspoon of made mustard, same of walnut ketchup, seasoning with pepper and salt. Put all ingredients into stewpan, heat hot, but do not boil. When done put into deep scallop dish and cover with bread crumbs and bits of butter. Set in the oven to brown.