Note 80 — INDEX

No. 80. Crumbed Fish.—Remove bones and skin from cold, boiled, white-meated fish and pick into flakes. Boil bones with one onion. Season the fish with salt and pepper and fill the buttered baking dish half full. Pour in remains of drawn butter, or prepare a little for the purpose, sprinkle with bread crumbs, add the remainder of the fish, put in more crumbs, moisten with the water in which bones were boiled, bake about twenty minutes. Should be more moist than scalloped oysters.